Escargot Recipe

Prepare anise fines-herb butter

In a small saucepan over low heat, melt 1/2 cup unsalted butter gently until softened but not browned. Stir in the 3 tablespoons finely minced garlic and 1 tablespoon very finely minced shallot. Cook on the lowest heat for 1–2 minutes just to take the raw edge off the garlic and shallot (do not brown).

Remove the pan from heat. Stir in 2 tablespoons dry white wine to deglaze and cool the butter slightly. Add 2 tablespoons chopped parsley, 1 tablespoon chopped chives, 1 tablespoon chopped tarragon, 1/2 teaspoon crushed anise seed, 1 teaspoon lemon juice, 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Mix until homogenous. Taste and adjust seasoning — the butter should be aromatic with a hint of anise and bright herb notes. Keep warm on the lowest setting or transfer to a warm bowl.

If escargots are cold from the jar, pat them dry with paper towel. Optionally warm the escargot briefly in a pan with a splash (1 teaspoon) of water and a lid for 1 minute to take chill off; drain and pat dry. Add the escargot to the anise-herb butter and gently toss so each piece is coated. Reserve any extra butter for plating or to fill snail shells if using shells.

If you have escargot shells or an escargot plate, spoon 1 teaspoon of the herbed butter into each shell or plate well, insert an escargot and top with another teaspoon of butter. If not, arrange escargot in a shallow ovenproof dish and pour remaining butter over them.

Preheat broiler (or oven to 200°C/400°F for baking) while preparing garnishes. Broil (or bake) the escargot dish for 3–5 minutes until the butter is bubbling and the edges are lightly browned and aromatic. Watch carefully to avoid burning the garlic in the butter.

While escargot cooks, heat 1/4 cup neutral oil in a small heavy skillet over medium heat until shimmering (about 325–350°F). Add 2 tablespoons very thinly sliced garlic in a single layer and fry, stirring gently, until golden brown and crisp, about 45–90 seconds. Remove with a slotted spoon to a paper towel-lined plate and sprinkle with 1/8 teaspoon fine sea salt. Be careful — garlic burns quickly; remove when a deep blond/golden color is reached.

Reserve oil for another use or discard when cool. The fried garlic will be used as a crunchy finishing element on the escargot and toast.

Brush both sides of each rye slice lightly with the 1 tablespoon melted butter. Heat a cast-iron skillet or griddle over medium-high heat. Toast the rye slices 1–2 minutes per side until deeply golden and crisp with good browning. Alternatively, toast under the broiler for 1–2 minutes per side, watching closely.

Cut toasted slices into bite-size pieces if serving as crostini, or keep whole for individual toasts. Keep warm in a low oven if needed.

Place broiled escargot (in their dish or empty shells) on a serving plate. Spoon any remaining anise-herb butter over the top so pieces glisten.

Scatter the fried garlic chips over the escargot for crunch and intensified roasted garlic flavor. Garnish with the optional 1/4 cup microgreens or a sprinkle of extra chopped parsley for color.

Serve immediately with the warm toasted Le Petit Outre rye on the side. Provide lemon wedges so diners may squeeze a bit of fresh lemon over the escargot and toast to brighten the dish.

If you made extra herb butter, serve it alongside the toast so guests can spread for added richness.