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Ingredients
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Escargots (snails) & shells
Parsley‑garlic butter
To serve
Method
Escargots (snails) & shells
- 1
Prepare escargots
If using canned escargots, drain them and rinse briefly under cold water. Pat dry with paper towels. If using raw or pre-cooked fresh snails, ensure they are cleaned and fully cooked according to supplier instructions before proceeding.
- 2
If you have empty escargot shells, set them out in an escargot dish or on a baking sheet. If you don't have shells, you can use an escargot baking pan (special indentations) or small ovenproof ramekins; adjust quantities accordingly.
Parsley‑garlic butter
- 3
Make the garlic parsley butter
In a medium bowl, combine the softened unsalted butter, minced garlic, finely minced shallot, finely chopped parsley, lemon zest, dry white wine, and optional Pernod. Mix thoroughly with a fork until evenly distributed and smooth. Season with salt and freshly ground black pepper. Taste and adjust seasoning. The butter should be well flavored and spreadable.
- 4
Portion the butter
Spoon or pipe roughly 1 teaspoon to 1 tablespoon (depending on shell size) of the parsley‑garlic butter into each empty escargot shell or into each indentation of an escargot pan. Place one escargot into each butter-filled shell so the snail sits packed in butter; cover the snail with a little more butter so it is surrounded and the garlic-parsley flavor will infuse during baking.
- 5
Bake & finish
- 6
Preheat oven
Preheat the oven to 200°C (400°F). Position a rack in the middle of the oven.
- 7
Bake
Place the filled escargot dish on a baking sheet to catch any drips. Bake for 8–12 minutes, until the butter is bubbling and the garlic becomes fragrant and begins to brown lightly at the edges. Do not overbake—the butter should be hot and aromatic but not burnt.
- 8
If you like a slightly gratinéed top, switch the oven to broil (grill) on high for 30–60 seconds, watching closely, until the tops are lightly browned. Remove immediately.
- 9
Carefully transfer the hot dish to a heatproof serving platter. Serve immediately with lemon wedges and slices of baguette to soak up the garlic butter.