Name: Snails with Parsley Butter
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 6 Servings
Ingredients: 48 Unit Snails; 60 Gram Gray salt; 2 Unit Vinegar glasses; 20 centiliter White wine; 1 Unit Bouquet garni; 5 Unit Garlic clove; 200 Gram Butter; 8 Unit Parsley; 1 Unit Shallot; 1 Unit Salt and pepper

A delightful combination of textures and flavors blending in snails cooked in a Burgundian style with parsley butter. A labor-intensive preparation that rewards with a bite full of exquisite taste and sophistication. Perfect for surprising guests on a special occasion.

To enjoy snails with parsley butter, it is important to dedicate time to their preparation, from soaking to slow cooking in white wine.

The final result will be an exquisite dish that will surprise all diners with its unique flavor and delicious aroma.

Don't hesitate to share this recipe with your loved ones for an unforgettable culinary experience.

Snails with Parsley Butter

Main Course

1 hour

Baked

6 Servings

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Ingredients

48 Snails

60 grams of Gray salt

2 Vinegar glasses

20 centiliters of White wine

1 Bouquet garni

5 Garlic clove

200 grams of Butter

8 Parsley

1 Shallot

1 Salt and pepper

Preparation

Step 1 : The snails should be soaked for 3 hours in water with salt and vinegar to allow the sand to settle at the bottom of the container.

Step 2 : Then, they are crushed and rinsed repeatedly in several waters.

Step 3 : They are cooked covered with water for 8 minutes in a skillet.

Step 4 : After draining and rinsing, remove from their shells and cut off the black end with a knife.

Step 5 : Rinse again and cook with white wine, bouquet garni, crushed garlic, salt, and pepper over low heat for 2 hours.

Step 6 : Let cool in their own juice.

Step 7 : While the snails cool, prepare the snail butter: peel the garlic and shallot, wash and dry the parsley, and blend in a food processor with the metal blade.

Step 8 : Add the chopped butter, salt, and pepper, and blend for another minute.

Step 9 : Then, fill the shells with the snail meat and the butter mixture.

Step 10 : Place the stuffed snails in the oven for 5 minutes at very high heat (thermostat 9).

Step 11 : Once ready, the snails with parsley butter are ready to be enjoyed.

Preparation (simple version)

Step 1 : Soak the snails in water with salt and vinegar for 3 hours to remove sand, then wash several times and cook in water for 8 minutes. Drain, rinse, remove the shells, and cut off the black end. Snails with Parsley Butter - Preparation - Step 1

Snails with Parsley Butter - Preparation - Step 1

Step 2 : Cook the cleaned snails in white wine, bouquet garni, crushed garlic, salt, and pepper over low heat for 2 hours. Cool in their own juice. Snails with Parsley Butter - Preparation - Step 2

Snails with Parsley Butter - Preparation - Step 2

Step 3 : Prepare the parsley butter: peel garlic and shallot, wash and dry parsley, blend in a food processor with butter, salt, and pepper until smooth. Snails with Parsley Butter - Preparation - Step 3

Snails with Parsley Butter - Preparation - Step 3

Step 4 : Fill the shells with the snail meat and parsley butter, place in the oven for 5 minutes at very high temperature, and serve immediately. Snails with Parsley Butter - Preparation - Step 4