Garlic butter for snails
From the one star french chef Patrick Asfaux
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Garlic butter for snails:
- 250g butter
- 12g salt
- 3g ground white pepper
- 2 cloves of garlic, cored, crushed and finely chopped
- 1 shallot finely chopped
- 25g flat parsley, finely chopped
Progression
Leave your butter at room temperature until soft. Then in a salad bowl mix well all your ingredients until an homogeneous paste.
I advise you to make small tubes with some cling film and keep them in the freezer (-18) for few month. That way, you will be able to use them little by little as you need it not only to cook snail, as it can be used for a lot of other preparations such as sautéed potatoes, garlic mushrooms, tomatoes, etc.
I advise you to make small tubes with some cling film and keep them in the freezer (-18) for few month. That way, you will be able to use them little by little as you need it not only to cook snail, as it can be used for a lot of other preparations such as sautéed potatoes, garlic mushrooms, tomatoes, etc.
credits photo : patrick Asfaux© A.F.Touch
Last comments about the recipe Garlic butter for snails
Indraneel Roy 2007-11-27
I like your recipe, but I would definately put in a little more depth in flavours by adding some shallots, chervil,anchovies, cognac, pernod and a little egg and breadcrumb to give me a real good crust- not to much , just a little. Try it out.