The first time I made snail butter in the Burgundy style, I understood something very simple: it's not "just garlic butter". It's a complete seasoning, designed to melt perfectly, flavor without being overpowering, and above all, stay firmly in place in the shells.
In the classic version, you start with softened butter, very finely chopped parsley, garlic, and a touch of shallot. The secret to this recipe is the chopping: if the garlic is too coarse, it's too sharp; if the parsley is chopped too quickly, it leaves stray sprigs. Take two more minutes, and you'll end up with a smooth, green, and creamy butter.
I also love the idea that it's perfect for making ahead: you roll it into a log, keep it chilled, and on the day, all you have to do is slice it. And nutritionally speaking, yes, it's butter (let's be honest), but the parsley provides a real boost of vitamin K and vitamin C, and the garlic/shallot adds character without needing to add tons of salt.
Follow the method below and you'll have the perfect Burgundy butter: fragrant, melting, and ready to gratinate your snails in a flash!
Burgundy-style snail butter
4
people17
minutes8
minutes364
kcal25
minutesA recipe for a vibrant green, fragrant butter that melts when coated with garlic and parsley snails. The classic Burgundian base, simple yet incredibly effective!
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Ingredients
150g unsalted butter, very soft (creamed)
20g - leaf parsley (leaves), finely chopped
2 large cloves of garlic (approx. 5g each), germ removed and very finely chopped
1 shallot (approx. 25g each), finely chopped
1 tablespoon of dry white wine (15ml per tablespoon)
1 teaspoon of lemon juice (5ml per teaspoon)
1/2 teaspoon of fine salt
1/4 teaspoon of ground black pepper
24 cooked (canned) snails, drained
24 clean shells or snail dishes
Equipment that may be useful to you
Preparation steps
- Take the butter out of the refrigerator 30 minutes beforehand (or soften it for 10 seconds in the microwave at very low power). It should be soft, definitely not melted.
- Drain the snails. Rinse them quickly in cold water, then dry them thoroughly on paper towels. The drier they are, the better the butter will adhere.
- In a small bowl, mix the chopped shallot with the white wine and let it sit for 5 minutes. This softens the shallot and prevents it from being too "raw".
- Chop the parsley very finely (leaves only if possible). Chop the garlic as finely as possible with a knife, or crush it with a garlic press and then quickly chop it again to form a smooth paste.
- In a bowl, work the butter with a spatula. Add the parsley, garlic, shallot with its white wine, lemon juice, salt, and pepper. Mix until you obtain a smooth, bright green butter.
- Taste it (yes, even raw) and adjust: a pinch of salt if needed, a turn of pepper, or a drop of lemon if you want a cleaner finish.
- Filling: Place a little butter in the bottom of each shell (or cavity in the dish), add a snail, then cover with a generous knob of butter. The butter should protrude slightly: this is what will create the gratin.
- Place in a very hot oven (240°C/475°F) under the grill for 6 to 8 minutes, just until the butter bubbles and begins to brown. Serve immediately with bread for dipping.
📊 Nutritional Information
1 portion (approx. 85g: 6 snails + butter)
| Nutrient | Value |
|---|---|
| Calories | 364 kcal |
| Proteins | 7.6g |
| Carbohydrates | 2.7g |
| including sugars | 0.7g |
| Lipids | 34.5g |
| including saturated fatty acids | 21.2g |
| Fibers | 0.6g |
| Sodium | 430mg |
| Vitamins | |
| Vitamin K | 260% AJR |
| Vitamin A | 30% AJR |
| Vitamin C | 22% AJR |
| Minerals | |
| Iron | 22% AJR |
| Phosphorus | 16% AJR |
| Selenium | 14% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Storage: The butter (without the snails) will keep for 5 days in the refrigerator, well wrapped in cling film, or can be frozen in a log. To cook pre-filled and frozen snails, put them directly in a very hot oven: they will only take 2-3 minutes longer.
💡 Chef's Tips
For a truly smooth butter, finely chop the shallot and garlic into the recipe. The goal is a paste, not lumps. If preparing in advance, roll the butter into a log in plastic wrap and slice it just before serving.
🔄 Variations
- A more traditional snail butter: replace the unsalted butter with lightly salted butter and reduce the amount of salt added (taste before adding salt). The typical Burgundian recipe!
- For a rounder taste: add a small pinch of nutmeg to the mixture (very light, otherwise it will overpower).
