Burgundy snails in garlic butter (Escargots de Bourgogne)

1. Heat the oven to 200 °C. Place the cleaned, pre-cooked edible snails into their shells (or a snail dish).

2. Beat the soft butter smooth with the very finely chopped garlic, the finely chopped shallot and plenty of parsley, then season with salt and pepper (this is the beurre d'escargot).

3. Heap plenty of the herb butter onto each snail so it seals the opening completely.

4. Put the snail dishes in the oven and bake for about 8-10 minutes until the butter is bubbling and fragrant.

5. Meanwhile, slice the baguette.

6. Serve hot and at once, with the toasted baguette to mop up the garlic butter.

Tip: The soul of Burgundy snails is the garlic-and-parsley butter (beurre d'escargot). Fresh baguette is essential: it wipes up every last drop of the sizzling melted herb butter.