Escargots

Escargots baked in sizzling garlic-parsley butter are the essence of French bistro romance. Tender snails swimming in fragrant butter, mopped up with crusty baguette, make an unforgettable starter for a special evening.

Prep time

15 mins

Cook time

12 mins

Total time

27 mins

Servings

4 servings

Calories

450

Ingredients

• 24 canned escargots (about two 7 oz cans), drained and rinsed
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cloves garlic, finely minced
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp shallot, minced
• 1 tsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 baguette, sliced and toasted, for serving

Instructions

1. Heat the oven to 400°F (200°C). Mash the softened butter with the garlic, parsley, shallot, lemon juice, salt, and pepper until completely combined.
2. Rinse the drained escargots well under cold water and pat dry. Place one snail in each cavity of an escargot dish or a mini muffin tin.
3. Spoon about a teaspoon of the garlic butter over each snail, making sure each one is generously covered.
4. Bake 10 to 12 minutes until the butter is bubbling and lightly browned around the edges and the snails are heated through.
5. Serve immediately in the hot dish with plenty of toasted baguette slices for mopping up every drop of garlic butter.
6. Let diners spear each escargot with a small fork or cocktail pick; this is finger food, so embrace the ritual.

Pro tips

• Rinse canned snails thoroughly; it washes away any tinny flavor from the can.
• Use soft, not melted, butter so the garlic and herbs stay evenly suspended.
• Do not overbake or the snails will toughen; pull them as soon as the butter bubbles.
• Escargot tongs and shell plates make serving theatrical and fun if you want the full bistro experience.

Frequently asked questions