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Beurre d'escargot

Beurre d'escargot is the typically French flavoured butter added to snails before they go into the oven.

In principal, this a simple mixture of butter, chopped parsley and garlic, but here is a more sophisticated gastronomic version with a flavour that simply oozes French savoir-faire.

7,0543.6/5 for 8 ratings

Last modified on: November 7^th 2018

For 450 g, you will need:

1 250 g butter
2 30 g parsley
3 30 g shallot
4 20 g butter
5 50 g smoked ham
6 50 g button or field mushrooms
7 1 tablespoon olive oil
8 1 garlic clove
9 30 g ground almonds
10 1 tablespoon French mustard
11 salt
12 pepper
Total weight: 500 grams

Change those ingredients for: 150 g 225 g 450 g 900 g 1 kg 350 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
47 min.	4 min.	51 min.

Keeping: Several days in the fridge. Freezes very well.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 3 min.

Cut 250 g butter into pieces, put these in a bowl and leave at room temperature for 2 hours (it's important).

Stage 2 - 5 min.

Chop 30 g parsley finely. Set aside.

Stage 3 - 5 min.

Prepare 30 g shallot and chop very finely.

Stage 4 - 1 min.

Melt 20 g butter in a small frying pan on medium heat, then add the chopped shallot.

Cook for 1 minute without colouring, then set aside.

Stage 5 - 3 min.

Cut 50 g smoked ham into small pieces.

Stage 6 - 2 min.

Lightly fry in the same pan as used for the shallot.

Set aside.

Stage 7 - 5 min.

Peel 50 g button or field mushrooms and dice very small.

Stage 8 - 1 min.

Still using the same pan, heat 1 tablespoon olive oil. When hot, add the diced mushrooms.

Cook for 1 minute without colouring.

Set aside.

Stage 9 - 3 min.

Peel and chop 1 garlic clove very finely.

Put in a bowl.

Stage 10 - 2 min.

Add the chopped parsley, shallots, ham, mushroms, 30 g ground almonds and 1 tablespoon French mustard.

Stage 11 - 2 min.

Mix well, salt and pepper.

Stage 12 - 3 min.

Soften the butter by stirring for a few minutes with a spatula or fork.

Stage 13 - 2 min.

Add to the mixture in the bowl and mix together.

Stage 14 - 3 min.

Your beurre d'escargot is ready for use on a batch of snails.

You can also prepare it to use later by transferring it into a forcing bag.

Stage 15 - 5 min.

Pipe butter "sausages" on a sheet of plastic film.

Stage 16 - 1 min.

Then roll up the butter in the film to make as even a cylinder as possible and twist the ends to seal.

Stage 17 - 5 min.

Make as many rolls as you can and freeze them.

Your beurre d'escargot can be used later, either for snails or in another recipe: just take out a roll and cut off pieces as you need them.

Remarks

No difficulty with mushrooms, use use what you got.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,606 Kcal or 10,911 Kj	18 gr	16 gr	274 gr
130 %	7 %	2 %	42 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
521 Kcal or 2,181 Kj	4 gr	3 gr	55 gr
26 %	1 %	<1 %	8 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 450 g : 5.14 €

Note : These prices are only approximate

Change currency:

Some recipes that use this recipe

Snails in a brioche

A flat brioche filled with snails, themselves filled with a knob of sophisticated beurre d'escargot. The flat round shape is reminiscent of the old-fashioned French snail dishes. Cut into bite-sized morsels, this makes a good aperitif snack.
4,778 1 hour 43 min.

Mussels with beurre d'escargot

In this recipe, the mussels are cooked briefly first in salted water, just until they open. They are then shelled and popped in the oven for a few minutes with a knob of beurre d'escargot (butter for snails).
5,243 21 min.

See all recipes that use it

Source

Based on a recipe by Alain Ducasse.

More recipes?

This recipe uses (among others)

	Butter: You can get more informations, or check-out other recipes which use it, for example: Colcannon, Potimarron (Japanese chestnut pumpkin) purée, Crispy rolls with chicken and leek, Koulibiak in pie dish, Cauliflower "moelleux" in ramekins, ... All
	Smoked ham: You can check-out other recipes which use it, like for example: Pasta with green asparagus, Rolls of fish in smoked ham, Dauphinoise potatoes with Serano ham, Ham and cheese slices with spring onions, Little vegetable omelettes, ... All
	Button or field mushrooms: You can check-out other recipes which use it, like for example: Baker's tuna and mushroom tart, Blanquette of veal, African style chicken, Sausage mushroom and cheese crumble, Artichoke hearts forestier , ... All
	Shallot: You can get more informations, or check-out other recipes which use it, for example: Beef Wellington, Pork roast with herbs, Spinach Omelette, Sausage and lentils "en cocotte", Warm salad of potatoes and purple artichokes, ... All

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