Ingredients

24 large candied snails

1 medium shallot

8 large garlic cloves

1 small parsley bunch about 1cup

12 large basil leaves rand

salt and pepper

Method

In a pan on medium heat 1once of butter and sweat the shallots and snails for 4minutes . season with salt and pepper

stir and store the snails in a bowl .

In a small bowl chop the garlic and basil leaves .

Add the cubed butter salt and pepper until the butter is soft and the ingredients are throughly combined

Arrange the sautéed snails in individual oven proof serving dish. Cover each dish with a generous tablespoon of garlic butter . before baking sprinkle a teasepoon of breadcrumbs on top of the butter . Before baking put them in an ovenproof dish at 400/for 10/15minutes until the butter begins to bubble and it is dark brown . serve with a crusty French baguette for shoping up the sauce .

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