👩🍳 Preparation:
1️⃣ Prepare the parsley butter
Cut the butter into pieces and let it soften at room temperature.
Finely chop the parsley.
Peel and chop the garlic and shallots.
Whisk the butter until creamy.
Add the parsley, garlic and shallots, then mix until you obtain a homogeneous butter.
Season with salt and pepper.
Refrigerate for 30 minutes for flavors to develop.
2️⃣ Garnish and bake
Preheat the oven to grill mode.
Remove the snails from their shells.
Place a knob of parsley butter in the bottom of each shell.
Return a snail to its shell, then cover generously with parsley butter.
Arrange the snails in a baking dish.
Bake and brown until the butter is well melted and simmering (about 5 minutes).
3️⃣ Taste!
Serve immediately, hot, with crispy bread to enjoy the fragrant butter.
⭐ Tips and Variants
Adding white wine: A drizzle of dry white wine in the blue-veined butter will add an even more refined touch.
Cheese gratin: Sprinkle lightly with grated parmesan before baking for an even more delicious version.
Accompaniment: Serve with a green salad and a good glass of dry white wine (Chablis, Sancerre).
Enjoy your meal! 🍽️
