?Escargots à l'amour, or love snails, is a dish made with snails in a garlic-parsley butter sauce. It is a classic French dish that is often served as an appetizer.
Proceed as follows:
Remove the skin and seeds from the tomatoes
Remove the seeds from one green bell pepper.
Chop the tomatoes and the bell pepper, together with a piece of celery, coarsely, using a food processor for 5 seconds.
Melt the butter, add two pressed garlic cloves, saffron and generous pinches of thyme, sage and salt to the melted butter
Let stand for a few minutes, then add the chopped vegetables.
Place 24-48 snails (depending on size) in special snail porcelain ramekins with handles or simply in two individual gratin dishes and cover with the butter-vegetable mixture.
Cook in the preheated oven (500 oF, 260 oC) for 10 minutes or until the vegetables begin to turn slightly brownish.
Serve together with a baguette type bread and a glass of Chablis