Caricoles

Instructions

1. Rinse the caricoles under several changes of cold water to remove the sand, then soak them for 1 hour in salted water so they open and release their sand.
2. Bring a large pot of water to the boil, add the caricoles and cook for 5 to 7 minutes. Drain them and discard any that stayed open.
3. Make the butter: crush the garlic and mix it into the softened butter with the shallot, parsley, lemon juice, a little pepper and the pastis if you use it.
4. Extract the flesh from each caricole with a pin or toothpick, removing the small dark tip.
5. Serve the caricoles in their shells with the parsley butter and country bread for mopping up the juices.