Sautéed Snails with Garlic Butter and Mushrooms

Fleshy and tender snails, quickly seared until lightly browned. A short, glossy, and velvety sauce smelling of fresh garlic and chopped parsley.

• Prep: 15 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 208
• Protein: 14 g
• Carbs: 5 g
• Fat: 13 g

Ingredients

• 24 pc Snail ( drained and rinsed )
• 200 g Button mushroom ( cut into quarters )
• 60 g Salted butter ( cold, cubed )
• 3 pc Garlic ( minced )
• 2 pc Shallot ( finely diced )
• 100 ml Dry white wine
• 1 pc Parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Prepare the garnish

   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. Sauté the mushrooms

   In a very hot pan, add a knob of butter. Sauté the mushrooms until they are well browned and have released their moisture.

3. Sear the snails

   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. Deglaze and reduce

   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. Mount with butter

   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.

Chef's tips

• 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.

Storage

Consume immediately. Snails do not reheat well a second time.