Take the butter out of the fridge in advance to obtain a creamy texture. Place the parsley leaves, garlic cloves and butter in a blender and season with salt and pepper.
Blend until smooth.
Place a snail in each shell and, using a small spoon or spatula, cover to the brim. Leave to rest in the fridge for around 6 hours to allow the butter to harden.
Bake in a hot oven (200C°) for around 5 minutes, and serve directly with the butter, which is still simmering.
It’s ready!
You can buy snail shells in many shops in France. If you don’t find any in your usual shop, you can prepare the snails in small ramekins and cover it with breadcrumbs.
Add a bit of breadcrumbs on the butter before cooking to create a crunchy crust that is very pleasant to the palate.
4 people
10 mn - cool for 6 hours4 dozen ready-to-use snails
125 g butter
1 bunch of parsley
4 cloves of garlic
Salt and pepper
Press
professional access
Educator Area 
extranet
Partager
