Classic Escargot in Garlic Butter
A luxurious French delicacy featuring tender snails baked in a rich garlic herb butter, perfect as an appetizer for a fine-dining experience.
Equipment
- Mixing Bowl
- Garlic press or chef’s knife
- Measuring Spoons
- Escargot baking dish or ovenproof serving dish
- Baking tray
Ingredients
Main Ingredients
- 24 pre-cooked escargot canned or jarred, drained and rinsed
- 8 tbsp unsalted butter high-quality, softened
- 4 cloves garlic finely minced
- 2 tbsp fresh parsley minced
- 1 tbsp shallots finely diced (optional)
- 2 tbsp white wine optional
- 1 tsp lemon zest optional
- ¼ tsp salt adjust to taste
- ¼ tsp black pepper freshly ground
- 24 snail shells or a specialized escargot baking dish
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, cream together the softened butter, minced garlic, parsley, shallots (if using), white wine (if using), lemon zest (if using), salt, and black pepper until well combined.
- Place one escargot into each snail shell (or escargot dish compartment).
- Spoon a generous amount of the garlic-butter mixture over each snail, ensuring the shell or dish compartment is well filled.
- Arrange the shells (or the dish) on a baking tray and bake for 10–12 minutes, until the butter is bubbling and fragrant.
- Remove from the oven and allow to cool slightly before serving. Serve immediately with fresh crusty bread to soak up the garlic butter.
Notes
For an extra crunch, sprinkle breadcrumbs over the escargot before baking. Adjust the garlic and wine levels to taste.
Nutrition
Calories: 220kcalCarbohydrates: 3gProtein: 16gFat: 15gSaturated Fat: 9gCholesterol: 60mgSodium: 320mgPotassium: 150mgFiber: 1gVitamin A: 10IUVitamin C: 8mgCalcium: 20mgIron: 3mg
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