Garlic Butter Snails (Schnecken)

Tender yet firm snail meat, bathed in a vibrant green garlic butter. The butter must bubble and the aroma of hot garlic and parsley should fill the room right out of the oven.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 1108
• Protein: 41 g
• Carbs: 104 g
• Fat: 56 g

Ingredients

• 48 piece Snail ( drained )
• 250 g Minimum butter sweet ( softened )
• 4 piece Garlic ( finely minced )
• 1 piece Parsley ( finely chopped bunch )
• 1 piece Shallot ( finely diced )
• 1 tbsp Dry white wine optional
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 8 piece Country bread ( toasted slices )

Instructions

1. Preparing the softened butter

   Take the butter out in advance so it is malleable. Work the butter with a fork until it reaches a cream-like consistency. Finely mince the garlic, shallot, and parsley.

2. Seasoning and binding

   Incorporate the herbs and garlic into the butter. Add salt, pepper, and a spoonful of dry white wine to loosen the mixture. Mix vigorously to homogenize the stuffing.

3. Filling and baking

   Place one snail in each hole of the dish or each shell. Cover generously with the garlic butter. Bake at 220°C. Remove when the butter foams and just starts to turn golden.

4. Serving

   Serve immediately with slices of country bread to soak up the parsley butter at the bottom of the dish.

Chef's tips

• Do not overcook: if the butter turns black, the garlic becomes bitter.
• The butter must be truly softened (pommade), not melted, to properly trap the garlic juices.

Storage

The dish can be prepared in advance and kept refrigerated. Bake at the last moment. Do not freeze after cooking.