Stir the butter until it is hearty, almost white and very fluffy. Now stir in the hazelnuts.
Peel and squeeze the garlic clove and add.
Peel the shallot and chop as finely as possible, as well as the Peterli. Add to the butter form.
Season with nutmeg, salt and pepper.
– Form into a roll in the aluminum foil. The snail butter will keep for a good week in the refrigerator. Fresh frozen about 3 months.