Escargot Recipe

Prepare butter

Preheat the oven to 425°F (220°C). In a small saucepan over low heat, melt 1/2 cup unsalted butter. Add the minced garlic and minced shallot and cook gently 1–2 minutes, stirring, until fragrant but not browned.

Add the dry white wine and optional Pernod; increase heat slightly and simmer 1 minute to reduce alcohol and concentrate flavor. Remove from heat and stir in chopped parsley, lemon zest, lemon juice, salt, and pepper. Taste and adjust seasoning.

Assemble escargot

If your escargot are in shells, place one snail into each shell and spoon about 1 rounded teaspoon of the parsley-garlic butter into each shell so butter surrounds the snail. If using plain jarred escargot (no shells) place the snails into individual escargot dishes or a small 9x6-inch baking dish and spoon the butter evenly over them so each snail is well coated (approximately 1 tablespoon butter per snail).

Place the prepared escargot or escargot dish on a baking sheet (to catch any drips). Bake in the preheated oven until butter is bubbling and edges are sizzling, about 8–10 minutes. If you want a lightly browned top, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

Remove from oven. Let rest 1 minute — the butter will be very hot. Sprinkle a few whole parsley leaves over the top if desired.

While escargot are baking, prepare the baguette. Arrange slices on a baking sheet, brush each lightly with the 2 tablespoons softened butter on one side, and toast in the oven alongside the escargot for 4–6 minutes until golden. Alternatively, toast the slices under the broiler 1–2 minutes per side—watch closely so they do not burn.

Serve the escargot immediately while the butter is sizzling. Give each diner an escargot fork or small fork and a slice of warm baguette to dip into the garlicky parsley butter. Garnish with extra parsley leaves as desired.

Leftover butter can be strained and used to finish vegetables or pasta, or refrigerated and used within 3 days.