Instructions: 1 Rinse and drain the snails.

2 Soak the bread in the champagne or wine.

3 Blend the bread, peeled garlic and parsley in the liquidizer.

4 Add the butter to the mixure. Season. Mix together well.

5 Put the snails in a snail dish or individual ramekin dishes. Put a little of the mixture on each snail and cook in the oven (gas mark 6 / 400F / 200C) for 10 minutes.

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