Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Escargot
Ricard Parsley Butter
Method
Preparation
- 1
Prepare the Parsley Butter
In a mixing bowl, combine the softened unsalted butter, finely chopped parsley, Ricard, minced garlic, salt, and black pepper. Mix well until all ingredients are fully incorporated and the butter is smooth.
- 2
Prepare the Snails
If using canned escargot, rinse them under cold water and drain. If using fresh snails, make sure they are cleaned properly. Preheat your oven to 375°F (190°C).
Assembly
- 3
- 4
Bake the Escargot
Place the stuffed escargot shells in a baking dish. Bake in the preheated oven for about 15-20 minutes, or until the butter is bubbling and the tops are slightly brown.
- 5
Prepare the Baguette
While the escargot is baking, slice the French baguette into thick pieces. Toast them lightly if desired, to serve alongside the escargot.