Escargot snails with butter and herbs

Ingredients:

• 450 g escargot snails in shells
• 110 g of butter at room temperature
• 1 shallot, chopped
• 1 clove garlic, minced
• 2 tablespoons Italian parsley, chopped
• 2 tablespoons freshly squeezed lemon juice
• To serve: toasted baguette slices or fresh tomato basil sauce

Preparation:

1. Rinse the snails under warm water and pat the shells dry with a paper towel.
2. In a small bowl, thoroughly combine the butter, shallot, garlic, parsley, and lemon juice with a teaspoon. Season the butter mixture lightly with salt and pepper, to taste.
3. Once the butter filling is ready, begin spooning a little of the mixture into each snail shell. Fill them all, and if there's any filling left, distribute it evenly among the snails until you've used it all.
4. Place the stuffed shells in the refrigerator and let them sit for about 20 minutes until the butter hardens. Meanwhile, preheat the oven to 175°C.
5. Once the oil in the snail shells has hardened, remove them from the refrigerator and place them in an oven-safe pan. If possible, avoid placing the snails on a baking sheet, as you want them to cook in the oil for as long as possible. Bake the snails for a maximum of 15 minutes.
6. Serve snails in their shells, on toasted baguette slices, or in fresh tomato sauce.