French Fridays: Green beans with snail butter

David Lebovitz Green beans with snail butter from My Paris Kitchen on eatlivetravelwrite.comThis week’s Cook the Book Fridays recipe from David Lebovitz’ My Paris Kitchen was one I was dreading a little, just because of its name – SNAIL butter… really? I’ve managed to cook my way through Dorie’s Around my French Table with no snail encounters but maybe I wasn’t going to be so lucky with this book?

In fact this recipe has nothing to do with snails, save for the fact that a tasty butter, garlic and parsley sauce is the traditional way to serve snails. We were just making the sauce, not the snails. Phew. It’s a super simple recipe whereby you steam the green beans (my favourite way to prepare them) then finish them off in the butter sauce in a sauté pan. Couldn’t be simpler. David’s recipe called for three tablespoons of garlic but I think I might have been a little shy of that because I didn’t quite have enough beans. I also left out the lemon juice at the end because I was serving these with a rich beef and tomato stew and I thought the acid might be too much. This was a perfect meal served on top of creamy potato purée.

Not a new concept – all vegetables taste better when pan sautéed with butter and garlic – but a nice reminder that simple preparations are sometimes best!

Get the recipe for David Lebovitz’s green beans with snail butter here or on p 222 of My Paris Kitchen.

MyParisKitchenDavidLebovitz

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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.

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28 thoughts on “French Fridays: Green beans with snail butter”

  1. Agreed! The simplest preparations are sometimes the best. Glad you liked them so… and your dinner sounds like it was quite delicious!

    Reply
  2. Of course, I want to get the snails now! Alas, fresh snails aren’t the easiest ting to come by here…so I have to get my fix at the Night Market in Nerac. 🙂

    Reply
  3. These are the perfect pair to beef. I love green beans steamed also!! This dish was so easy and fun to make- the smells were just outstanding.

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  4. These were really good, and I would like to try that sauce on broccoli too. Please tell Mr. Neil
    that I enjoyed his info. on the Chianti wine. I’m from waaay back, and I remember the bottle with
    the candles in them when Jim and I were dating. I prefer the new chianti classico that we first
    tasted in Italy a few years ago.

    Reply
  5. Agree that the more simply done, the tastier the haricot verts. I am amazed you could even manage getting this post done what with your entering the final stretch of your cookbook prep. How exciting is that. Good for you, Mardi.

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  6. I too left out the lemon as I was serving with a tomato beef dish. These green beans were so great weren’t they? I too was surprised by no snails.

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  7. Hee hee, I chuckled at the “all vegetables taste better with butter and garlic” and I really think that anything savory does! Looks great, Mardi, and I sometimes wonder if Lebovitz was having a bit of fun naming it that! 🙂

    Reply
  8. I had a feeling that no one voted for this one in the past because snail is in the recipe title! I love escargots, but this version works better for me at home (and for the people I usually eat with).

    Reply

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