Recette escargotsEscargots au beurre persillé
©Escargots au beurre persillé|pexels Maria Orlova


with parsley butter
The traditional recipe for snails with parsley butter

Using our delicious PDO Bresse butter

Choose with care

The ingredients

For 8 people



  • 48 snails
  • 60 g salt
  • 2 cups of vinegar
  • 20 cl white wine
  • 1 bouquet garni
  • 1 clove of garlic

For the butter preparation :

  • 200 g PDO Bresse butter
  • 8 bunches of parsley
  • 1 shallot
  • 4 cloves of garlic


Made with passion

The preparation

     2 Heures 30 Minutes      Moyen     Bon marché


  1. Soak the snails for 3 hours in water with salt and vinegar, so that the sand sinks to the bottom of the container. Rub them individually, wash and rinse them several times and then boil them for 8 minutes in a pan.
  2. Drain the water, rinse them and remove the shells, then cut off the black tip with a knife. Wash them again and cook them on a moderate heat for 2 hours with the white wine, the bouquet garni, crushed garlic, salt and pepper.
  3. Let them cool in this mixture.
  4. While they are cooling, prepare the butter preparation: peel the garlic and shallot; wash and rinse the parsley and then mix them all together in a blender with a metallic blade. Blend for 1 min, add the butter in pieces, season with salt and pepper, then blend for a further 1 min.
  5. Fill the shells with the snails and butter preparation. Bake them for 5 min in a very hot oven (270°C).
  6. Your snails with parsley butter are ready to enjoy!
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