Weinbergsnails

Ingredients

• 1 can Weinbergsnail (24 pieces)
• 24 snail shells
• 1 bunch parsley
• 1 bunch chervil
• 4 sprigs thyme
• 2 shallots
• 2 Garlic cloves
• 125 g soft butter
• Salt
• pepper (ground)
• 2 tbsp lemon juice
• 125 g stale white bread (grated)

Instructions

1. 1.

   Drain the snails and place them into their shells.

2. 2.

   Wash parsley, chervil, and thyme; shake off excess moisture, pluck from stems, and finely chop. Peel shallots and garlic, then dice finely.

3. 3.

   Creamily whisk butter, add herbs, shallots, and garlic, seasoning with salt, pepper, and lemon juice to taste.

4. 4.

   Spread the herb butter into the opening of each shell and sprinkle grated bread on top. Arrange snails shell‑up on a platter and bake in a hot oven until the butter begins to bubble lightly. Serve immediately.