6 Bourgogne snails in shells with garlic parsley butter and breadcrumbs
Time Takes: 5-7 mins
Preservation: 5 days from delivery
Allergens: lactose, molluscs, gluten
Remove from the fridge 15-20 min before cooking. Preheat oven to 220°C fan. Remove your snails from packaging. Place the shells on the ovenproof dish. Heat in the oven for 5-7 mins or until bubbling. Plate up.