Garlic Butter Snails (Schnecken)
Ingredients
- 48 pcSnail (drained)
- 250 gUnsalted butter (softened)
- 4 pcGarlic (finely minced)
- 1 pcParsley (finely chopped bunch)
- 1 pcShallot (finely diced)
- 1 tbspDry white wine
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 8 pcCountry bread (toasted slices)
Method
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.
- 1
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
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
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
Serve immediately with slices of country bread to soak up the parsley butter at the bottom of the dish.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
The dish can be prepared in advance and kept refrigerated. Bake at the last moment. Do not freeze after cooking.
