Make your simple Parsley Salad beforehand. Mix well and refrigerate.
Cut snails from vacuumed sealed bags.
Rinse snails under warm water and pat dry.
Slice and toast your baguette or French slices with a light brush of garlic olive oil.
Bake at 350° for 5 minutes or, until crispy. 2nd floor of a scolville pansey I
Sliced toasted French Loaf pictured. Bake at 350° for 5 minutes. Or, until crispy.
Place everything in the ● For The Garlic Butter Sauce section in a pot and simmer for 3 minutes. Then, fill the insides of your snails with your warmed butter mixture.
Place snails in fridge for 20 minutes. Or, until butter mixture has solidified. Place snails on a cookie sheet. Heat oven to 350° and bake snails for 13 to 15 minutes depending upon size. Or, just look for bubbles and you'll know they're done.
Serve with chilled Parsley Salad, lemon wedges, toasted Baguette or French slices, any of your reserved butter mixture and, a quality Chardonnay. Garnish with fine chopped parsley or chives. Enjoy!
