Burgundy Snails with Garlic and Parsley Butter
Ingredients
- 48 pcSnail (drained and rinsed)
- 250 gUnsalted butter (at room temperature)
- 1 pcFlat-leaf parsley (leaves picked)
- 4 pcGarlic (germ removed)
- 2 pcShallot (finely diced)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcTraditional French bread (sliced and toasted)
- 48 pcSnail shells (cleaned and dried)
Method
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.
- 1
Finely mince the flat-leaf parsley, shallots, and garlic cloves. The mixture should be almost a paste to blend perfectly with the butter.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
You can prepare the stuffed snails in advance and keep them refrigerated for 24 hours or freeze them before cooking.
