Knives: a bistronomic recipe that is furiously easy to make

Recette Couteaux


The secret to gourmet knives ? Butter snail and some nuts. Yum Yum Yum !

Preparation time: 10 minutes

Exposure time: 2 hours

Cooking time: 30 seconds for blanching the knives and 4 minutes for cooking the knives

For 4 people.


  • Take the butter out of the fridge so that it is at room temperature for the preparation of the recipe. Open the knives .

  • Soak the knives in a bowl of cold salted water for 2 hours, stirring regularly to remove the sand.

  • Rinse them under the tap. Then spend 30 seconds in boiling water so that they can open. Finally, drain them.

  • Once they have cooled, remove the black part of the mollusks and put them back in their shells.


  • Heat your oven on the grill position.

  • Defrost a clove of garlic then chop it, chop the hazelnuts into pieces, finely chop the parsley and mix everything with the Espelette pepper , the breadcrumbs and the butter at room temperature using a fork. It should look like an ointment in texture.

  • Place the knives on a baking sheet and place small dots of the butter mixture all over the seashells .

  • Ideally, grate the Parmesan yourself and sprinkle it over the seashells .

  • Bake them just under the grill for a maximum of 4 minutes. Serve immediately.

Marine is cooking for PAVILLON FRANCE .


Also discover the recipe for cod ceviche and the recipe for red tuna tartare .

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