French · Starter · Easy
Escargots
Tender snails baked in their shells with an obscene amount of garlic parsley butter until bubbling. Serve with crusty baguette for mopping up every last drop.
The whole recipe in 60 seconds
Escargots, in 5 ideas
- Rinse the canned snails well, the canning liquid has an unpleasant metallic tang.
- Use twice the garlic you think you need, the butter should be aggressively garlicky.
- A muffin tin works perfectly if you do not own escargot dishes.
- Do not skip the lemon juice, it lifts the richness of all that butter.
- Serve with plenty of bread, the butter is honestly the best part of the dish.
What you need
Ingredients
- 24 canned escargots, drained and rinsed
- 1 cup unsalted butter, softened
- 6 cloves garlic, finely minced
- 1/2 cup fresh parsley, finely chopped
- 2 tbsp finely chopped shallot
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 baguette, sliced and toasted
How to make it
Directions
- Mash the softened butter with the garlic, parsley, shallot, lemon juice, salt, and pepper until fully combined.
- Place one snail into each escargot shell or shell shaped dish, then pack about a tablespoon of the garlic butter over each one.
- Arrange in escargot dishes or a muffin tin and bake at 400F for 8 to 10 minutes until the butter bubbles.
- Serve immediately with toasted baguette slices for sopping up the butter.
- Warn everyone the dishes are scorching hot.
Canned escargots are affordable and already cooked, the butter does all the work, so save your money for good baguettes.