Burgundy Snails with Garlic and Parsley Butter

Plump snails nestled in their shells, topped with a deep green garlic and parsley butter. The butter must be bubbling and the scent of roasted garlic should hit you right out of the oven.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 728
• Protein: 38 g
• Carbs: 21 g
• Fat: 54 g

Ingredients

• 48 piece Snail ( drained and rinsed )
• 250 g Minimum butter sweet ( at room temperature )
• 1 piece Flat-leaf parsley ( leaves picked )
• 4 piece Garlic ( germ removed )
• 2 piece Shallot ( finely diced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Traditional French bread ( sliced and toasted )
• 48 piece Snail shells ( cleaned and dried )

Instructions

1. Aromatic prep

   Finely mince the flat-leaf parsley, shallots, and garlic cloves. The mixture should be almost a paste to blend perfectly with the butter.

2. Working the softened butter

   Work the butter with a fork until it reaches a creamy consistency. Fold in the minced herbs, grey sea salt, and ground black pepper. Mix until the color is a uniform green.

3. Filling the shells

   Place one snail at the bottom of each shell. Generously plug the opening with the garlic butter, smoothing it with the tip of a knife.

4. High-heat cooking

   Arrange the snails in a baking dish, openings facing up. Bake at 200°C for 8 to 10 minutes. Remove the dish as soon as the butter foams and bubbles.

Chef's tips

• The butter must be softened (pommade), not melted, to maintain its texture when mixing.
• Don't let the butter burn: as soon as it bubbles and turns slightly nutty, take them out.

Storage

You can prepare the stuffed snails in advance and keep them refrigerated for 24 hours or freeze them before cooking.