Snails à la Malax Loaf

Serves two


  • 300 g Malax Loaf crumbs
  • 24 snails
  • 1 red onion
  • 4 garlic cloves
  • 0.4 dl white wine vinegar
  • 100 g butter
  • 50 g Parmesan cheese
  • 50 g chopped parsley
  • 50 g chopped chervil
  • Salt and pepper

Chop the red onion and garlic cloves into small cubes.
Beat the butter in a stand mixer (with a beater attachment) on a slow speed until white.
Sauté the red onion and garlic in a pan. Take care not to brown them.
Add the vinegar and reduce until dry.
Grind the Malax Loaf into even crumbs in a blender.
Grate the Parmesan cheese into fine shavings.
Mix the butter, red onion, garlic, Malax Loaf crumbs, Parmesan cheese and herbs.
Carefully rinse the snails.
Put the snails in a snail pan and spoon the butter mixture on top.
Chill in the fridge for a while until the butter mixture is firm.
Heat the grill to 225 °C.
Place the snail pan under the grill. The snails are ready when they start to bubble and have browned beautifully.
Serve with white wine and slices of Malax Loaf.