If you are fortunate enough to find any snail shells, put a little of this butter into each one and then add one snail per shell. Cover each snail with even more garlic butter until the shells are full, then bake in a 170C oven for 8-10 minutes until the butter bubbles and the snails are hot. Use a skewer or toothpick to carefully remove the snails from their shells. The shells can be reused.
- Mash the butter in a bowl or food processor until pale and creamy. Add the remaining ingredients, then purée until smooth. The butter can be used immediately or stored in the refrigerator.