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Burgundy Snails

creative.chef's picture
  Snails 48 (With The Shells Separate)
  Butter 1 Cup (16 tbs)
  Parsley 3 Tablespoon
  Garlic 1 Tablespoon
  Shallots 1 1⁄2 Tablespoon
  Salt 1 Tablespoon
  Freshly ground pepper 1 Teaspoon

1 Cut the butter into small pieces and leave it to soften in a bowl. Wash and finely chop the parsley. Peel and chop the garlic and the shallots.
2 Mix together the softened butter, the salt, the pepper and the chopped garlic, shallots and parsley. Beat all the ingredients together with a wooden spoon. Put this butter into a piping (decorator's) bag fitted with a large plain pipe.
3 Pipe a little butter into each shell and then place a snail in each one as well. Finish by filling the shells completely with the flavored butter.
4 Preheat the oven to 350°F. Place the snails in their shells in a snail plate and then put the plate into the oven and serve the snails the moment that the butter begins to melt (about 7 minutes).
Tips: 1 If you do not want to use the snail shells, use instead the special snail plates available, with hollows for each snail. Pipe or put a little snail butter in each hollow, then place a snail on top and then fill up with butter as before. 2 It is important to keep the snail shells firmly in place during heating, with their openings at the top so the butter does not run out when hot. A good way to keep the shells steady is to sit them on crumpled aluminum foil, lining each hollow.

Recipe Summary

Side Dish

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Burgundy Snails Recipe