Sauteed Snails with Compound Butter

Date Added: Oct 31, 2010 American Appetizers
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Prep Time

15 mins

Cook Time

5 mins

Ready In

20 mins



*to adjust serving size click on "serving box".


They might be small in size but they are big in flavor. Watch Chef Carrino prepare burgundy snails with parsley garlic butter served with cold egg yolk sauce.


  • 1  Each Can of Snails, rinsed and sliced (rock shrimp or chopped shrimp can be substituted)
  • 1
  • 6  Each Egg Yolks
  • 2
  • 1/8  Cup(s) Whole Milk
  • 3
  • 1  Pinch Salt
  • 4
  • 2  Table Spoon(s) Compound Butter
  • 5


    1. Puree egg yolks, milk and salt until smooth and pour onto a plate
    2. Heat a large skillet on high heat, add butter
    3. Slice snails in half and add ½ cup, sauté for about 30 seconds
    4. Spoon snails in a pile in the center of the yolk sauce
    5. Optional: Garnish with crispy fried potatoes or potato crisps
    6. Enjoy!




    Compound Butter


  • 1 Pound(s) Unsalted Butter, room temperature
  • 1 Each Parsley Bunch, cleaned
  • 6 Each Garlic Cloves, chopped
  • 1 Each Lemon Zest
  • ½ Each Lemon Juice
  • 1 Table Spoon(s) Sea Salt, fine ground
  • Directions

    1. Place all ingredients in a food processor and puree until smooth


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