Sautéed Snails with Garlic Butter and Mushrooms
Ingredients
- 24 pcSnail (drained and rinsed)
- 200 gButton mushroom (cut into quarters)
- 60 gSalted butter (cold, cubed)
- 3 pcGarlic (minced)
- 2 pcShallot (finely diced)
- 100 mlDry white wine
- 1 pcParsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Fleshy and tender snails, quickly seared until lightly browned. A short, glossy, and velvety sauce smelling of fresh garlic and chopped parsley.
- 1
Finely mince the shallots. Mince the garlic after removing the germ. Coarsely chop the flat parsley to maintain texture. Cut the mushrooms into even quarters.
- 2
In a very hot pan, add a knob of butter. Sauté the mushrooms until they are well browned and have released their moisture.
- 3
Add the drained snails to the pan. Sauté vigorously for 2 minutes to firm them up without drying them out. Add the shallots and garlic.
- 4
Pour in the dry white wine. Scrape the bottom of the pan with a spatula to loosen the cooking juices. Let it reduce by half until the liquid is syrupy.
- 5
Lower the heat. Add the remaining cold butter in pieces. Stir the pan in circular motions: the sauce should emulsify, become glossy, and coat the snails. Finish with the parsley.
Frequently asked questions
How do you get this dish right?
- Do not cook the snails for too long, or they will become rubbery.
- The butter must be very cold for the emulsion to work and the sauce to bind correctly.
- If you have sourdough bread, toast a slice to soak up the sauce at the bottom of the plate.
How long does this dish keep?
Consume immediately. Snails do not reheat well a second time.
