Weinbergsnails

Ingredients

• 1 can wine garden snails (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 water, pluck stems, and finely chop. Peel shallots and garlic, then dice finely.

3. 3.

   Creamily mix butter with herbs, shallots, and garlic; season with salt, pepper, and lemon juice to taste.

4. 4.

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