Snails in Burgundy style

1. First of all, you need to rinse the snails from mucus. To do this, place them in a cauldron or pan and fill with hot water. Boil for 8-10 minutes over moderate heat.

2. Remember that snails secrete mucus, which will foam very much. You can drain the water and foam and add hot water again, and then finish cooking them.

3. After this, remove the snails from the water and cool slightly so that they are not hot. Using a fork, remove the meat from the shells and cut off the end with the intestines. It is at the very end of the curl. Pour boiling water over the sinks and rinse.

4. Place the meat in a cauldron or ladle, fill with wine and water. Add seasoning, salt and bay leaves. Boil for about 40 minutes if the snails are small, and about 1-1.5 hours if they are large. Heating should be moderate.

5. At this time, melt the butter in the microwave or in a water bath. Wash and chop the fresh herbs, add to the oil along with a pinch of salt. Press a few peeled garlic cloves into it. Mix everything carefully. If desired, you can use an immersion blender to cream the butter and herbs. Cool the oil in the refrigerator.

6. When the snails are cooked, put half a teaspoon of aromatic oil in the sink and stick in the snail meat. Seal the sink with butter. Stuff the rest of the snails in this manner. In this form, the delicacy can be frozen in the freezer.

7. Place the stuffed snails on a plate or in a mold. Bake in the microwave for 1-2 minutes or in the oven at 180 degrees for 5-7 minutes. It is important that the butter melts and imbues the pulp with its aroma and taste. Serve Burgundy-style snails hot. Don't forget chilled table white wine! Can be complemented with baguette toast and pate.

8. Have a nice time!