Gastronomixs

Beurre d’escargot

The classic recipe for preparing vineyard snails.

Beurre d’escargot

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Ingredients

250

g

butter

2

 

shallots

2

cloves

garlic

1

bunch

parsley

 

 

salt and pepper

Preparation method

  • Allow the butter to come up to room temperature.
  • Beat the butter in a planetary mixer until white.
  • Finely dice the shallots and garlic and finely chop the parsley.
  • Combine all the ingredients and season with salt and pepper.
  • Roll the butter in plastic film and store in the refrigerator. 

Serving suggestions

  • As a butter for filling the snails.
  • Can also be used to prepare mussels.
  • Delicious served with baked potatoes.

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