Beurre d’escargot – Snail Butter


    1 shallot
    2 garlic cloves
    2 tsp finely chopped flat-leaved
    ½ cup (125 g) butter
    Salt, black pepper

  • Peel the shallot and garlic and chop finely. 
  • Mix with parsley and butter and season with salt and pepper to taste.
  • The butter is spread in the opening of the snail shells. 
  • The snails are the heated in the oven until the butter has melted. 
  • The snails are immediately removed from the oven-the butter should not become brown-and served with a baguette or simple bread.