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France - Burgundy escargots with parsley and garlicEscargots de Bourgogne en persillade
INGREDIENTS (serves 4)
• 48 Burgundy escargots without their shells
• 2 bunches of flat-leaf parsley
• 3 cloves of garlic
• 100 g of almond powder
• 150 g of butter at room temperature
• 2 bulbs of fennel
• 1 bunch of chervil
• 1 bunch of chives
• 1 bunch of tarragon
• 10 cl of extra virgin olive oil
• 1 lime
• Salt and pepper
• 20 g of cranberries
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