Snails with Garlic Butter

• 1 (7½ oz) (215 g) tin Escargots au naturel containing 24 snails, with shells

Wipe the snail shells and drain the snails from the tin. Set aside while preparing the garlic butter.

Cream the butter until soft. Lightly crush the garlic cloves and peel away the skins. Add a little salt and, with the tip of a knife, mash the garlic to a purée, and add to the butter. Add the parsley and a seasoning of pepper. Mix well.

Take each shell in turn and, using a knif