Escargot Recipe

Name: Chart House Waikikis Escargot Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 24 pieces canned or jarred cooked land snails (escargot), drained; 60 ml dry white wine; 200 g unsalted butter, softened; 20 g fresh flat-leaf parsley, finely chopped; 1 piece shallot, very finely minced; 4 cloves garlic cloves, minced; 1 tbs lemon zest (finely grated); 2 tbs dry breadcrumbs (optional, for texture); 1 tsp salt; 1 tsp freshly ground black pepper; 1 tbs chopped fresh chives (optional, for garnish); 4 pieces lemon wedges (for serving); 1 piece escargot baking dish or ovenproof dish with 24 indentations (or small ramekins); 1 loaf fresh baguette or crusty bread, for serving

Inspired by Chart House Waikiki

Time40m

Serves4

Make Escargot Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Escargot (snails) and preparation

24 pieces canned or jarred cooked land snails (escargot), drained

1/4 cup (60 ml) dry white wine

7.05 oz (200 g) unsalted butter, softened

0.71 oz (20 g) fresh flat-leaf parsley, finely chopped

1 piece shallot, very finely minced

4 cloves Garlic cloves, minced

1 tbs lemon zest (finely grated)

2 tbs dry breadcrumbs (optional, for texture)

1 tsp Celtic sea salt

1 tsp freshly ground black pepper

1 tbs chopped fresh chives (optional, for garnish)

4 pieces lemon wedges (for serving)

To serve and bake

1 piece escargot baking dish or ovenproof dish with 24 indentations (or small ramekins)

1 loaf fresh baguette or crusty bread, for serving

Method

Escargot (snails) and preparation

Rinse and poach (if using jarred/canned)

Place drained snails in a small saucepan. Add the white wine and pour in enough cold water to barely cover the snails if necessary. Bring to a gentle simmer over medium heat and poach 2–3 minutes to refresh and remove any jar flavor. Drain and set snails aside on a plate to cool. Reserve a tablespoon of the poaching liquid.

Make garlic-parsley butter

In a medium bowl, combine the softened unsalted butter, finely chopped parsley, minced shallot, minced garlic, lemon zest, reserved tablespoon of poaching liquid (or a splash of wine), salt, and freshly ground black pepper. Use a fork to mash and blend until thoroughly combined and smooth. Taste and adjust seasoning. If you like a bit of texture, stir in the dry breadcrumbs to give the mixture slight body.

Portion butter into shells or indentations

Preheat the oven to 200°C (400°F). If using escargot shells or an indentation baking dish, place a small teaspoon of the garlic-parsley butter into each indentation, then gently press one snail into the butter so it sits in the center. Top each snail with another small amount of butter so the snail is well coated and the butter fills the indentation. If using ramekins, put 1–2 teaspoons of butter in the bottom of each ramekin, add snail(s), then cover with more butter so the snail is submerged.

To serve and bake

Bake

Arrange the filled escargot dish on a baking tray and place in the preheated oven. Bake 8–10 minutes, or until the butter is bubbling and the edges begin to slightly brown. Watch carefully so the butter does not burn. If you prefer a browned top, switch to broil/grill for the last 30–45 seconds, watching continuously.

Finish and garnish

Remove the dish from the oven using oven mitts. Sprinkle chopped fresh chives (if using) over the escargot and add a squeeze of lemon juice to each indentation or a light squeeze to the plate. Let sit 1 minute; butter will be extremely hot.

Serve

Serve immediately with warm slices of baguette or crusty bread for dipping into the garlic butter. Provide tongs and small forks (or escargot forks) for extracting snails. Each serving is typically 6 snails; this recipe yields 24 snails (4 servings).