How to cook
Put the well washed snails in boiling water for 2 minutes, then drain and cool them. Carefully remove the meat from the inside so that the intestine is removed as well.
Remove the intestine and leave only the muscle. Wash and boil once again in a pressure cooker, along with the sage and rosemary, for 2 hours. Let the cooked snails cool and add salt to them. Boil the shells that will be used for filling for a few minutes and drain. Blend the butter, garlic and parsley to a smooth paste, along with salt and black pepper to taste.
Take a shell, place 2 pieces of snail meat and cover with the butter with spices. Keep the snails in the refrigerator until it's time to bake. Cover a tray with aluminum foil, sprinkle a layer of sea salt or beans and arrange the snails with the openings facing up on top. Salt or beans are added to allow the snails to set in place and prevent the butter from spilling out during baking.
Bake the snails for 10 minutes in a highly heated oven. Serve 13 snails per serving with cocktail forks or spoons with a glass of chilled white wine.