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 (freshly ground)
• 2 tbsp lemon juice

Instructions

1. 1.

   Drain the snails and place them into their shells.

2. 2.

   Wash, dry, strip stems from parsley, chervil, and thyme, then finely chop. Peel and dice shallots and garlic.

3. 3.

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

4. 4.

   Spread the herb butter over the opening of each shell. Place snails shell‑up on a snail plate and bake in a hot oven until the butter begins to foam lightly. Serve immediately with toast sticks.