These snail shells from French producer, Sabarot, are perfect for serving their delicious tinned snails. The shells can be reused after cleaning. There are 36 shells in each container.
Simply rinse each shell, put a knob of prepared butter (see below) in each, then add a snail to each and cover with more butter. Place in a pre-heated oven and serve when the butter begins to boil.
Prepared butter for 36 shells: 300g butter, 30g shallots, 30g chopped parsley, 20g garlic, 10g salt, pepper and mixed spices to taste. Chop the shallots and garlic finely, add the parsley. Mix them and knead into the butter, adding pepper and half a teaspoon of mixed spices.