Cooking time: 10 minutes
Serves: Depends how daring
75g/3 oz butter
1 tablespoon very finely chopped onion
2 garlic cloves, crushed
1 tablespoon chopped parsley
squeeze of lemon juice
salt and pepper
1 can of escargot (with shells) i.e. approx 20-24 snails
Mash the butter with the onion, garlic, parsley, lemon juice, salt and pepper. Drain the snails and press one into each shell. Fill all the space in the shell with the garlic butter, pressing it well in.
Arrange the shells in a baking dish, or snail dishes so they will NOT fall over and bake in a preheated oven (220C/425F/Gas Mark 7) for 10 minutes.
Serve hot with crusty bread.