Escargots Recipe

Warm and drain

Place the drained escargots in a small saucepan with the white wine. Warm gently over medium-low heat for 2–3 minutes just to heat through and let them absorb a little wine. Remove from heat and drain, reserving any juices. Pat the escargots dry on paper towels and set aside.

Make garlic-herb butter

In a bowl, combine the softened unsalted butter with the minced garlic, minced shallot, chopped parsley, chopped chives, lemon zest, reserved wine juices (about 1–2 tablespoons if present), sea salt, and freshly ground black pepper. Mix thoroughly until smooth and evenly incorporated. Taste and adjust seasoning.

Assemble escargot shells or dish

If using escargot shells or an escargot baking dish: place a small spoonful (about 1 teaspoon) of the garlic-herb butter into each shell or well. Insert one escargot into each shell/well on top of the butter, then add another small spoonful of butter on top so the snail is well coated. If you do not have shells, spoon escargots into an ovenproof shallow dish and cover each with butter. Optionally, sprinkle a pinch of dry breadcrumbs on top of each to give a light crust after baking.

Bake

Preheat the oven to 200°C (400°F). Arrange the prepared shells or baking dish on a baking sheet to catch any drips. Bake for 8–10 minutes, or until the butter is bubbling and the garlic is fragrant and the breadcrumbs (if used) are lightly golden. Do not overcook — the escargots should be tender.

While the escargots bake, slice the baguette and toast the slices lightly under the broiler or in a skillet until golden. Keep warm.

Remove escargots from the oven. Transfer shells or portions carefully to a serving plate. Serve immediately with toasted baguette slices and lemon wedges. Encourage guests to spoon the garlic butter over bread or use the bread to soak up the flavored butter. Serve hot.