Citrus Herb Zest French Garlic and Parsley Escargots

Method

1. Insert_before 0: Add lemon zest, tarragon, and chervil to the butter mixture before filling the shells.
2. Preheat oven to 200°C (400°F).
3. In a small bowl, mix butter, garlic, parsley, thyme, salt, and pepper.
4. Fill snail shells with the butter mixture.
5. Bake for 15 minutes until golden and bubbly.