Snails Recipe
Make Snails Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Snails and cooking liquid
Garlic-parsley butter (for plating and baking)
To finish and serve
Method
Snails and cooking liquid
- 1
Prepare snails
If using live snails, purge and clean them according to food-safety guidance and then parboil (see next step). If using canned snails, drain and rinse under cold water; set aside.
- 2
Simmer/poach snails
Place the snails in a medium saucepan and add 4 cups water, 1 cup white wine (optional), the bay leaf, peppercorns, and the halved shallot. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer for 20–25 minutes to tenderize and infuse flavor. For canned snails, simmer 8–10 minutes just to warm and infuse. Do not boil vigorously. After simmering, remove snails from liquid with a slotted spoon and set on a plate to cool slightly. Reserve 1/4 cup of the cooking liquid.
- 3
Garlic-parsley butter (for plating and baking)
- 4
Make garlic-parsley butter
In a small bowl, combine 6 tablespoons softened unsalted butter with 4 teaspoons minced garlic, 3 tablespoons finely chopped parsley, 1 tablespoon very finely minced shallot, 1 teaspoon lemon zest, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Mix thoroughly until smooth. Add 1 tablespoon dry white wine if the butter needs loosening to a spreadable consistency. Taste and adjust seasoning.
- 5
Portion butter into shells or dish
If you have escargot shells or an escargot baking dish, place about 1 teaspoon of butter into each shell or well. If you don’t have shells, use a small ovenproof dish: spread a thin layer of butter across the bottom and arrange snails on top, then dot additional butter over each snail (about 1 teaspoon each). Reserve about 1 tablespoon of butter for brushing bread.
- 6
Insert snails and add reserved liquid
Place one snail into each butter-filled shell or well. Spoon a few drops (about 1/4 tsp) of the reserved cooking liquid over each snail to add moisture and extra flavor before baking.
- 7
Chill briefly (optional)
If the butter became too soft while filling, chill the prepared shells or dish in the refrigerator for 10 minutes so the butter firms and stays in place while baking.
Bake and finish
- 8
Preheat oven
Preheat the oven to 200°C (400°F) or a hot broiler setting if using a broiler-safe dish.
- 9
Bake escargot
Place the prepared shells or baking dish on a baking sheet to catch any drips. Bake in the preheated oven for 8–10 minutes, or until the butter is bubbling and the top is lightly golden. If using a broiler, broil 2–3 minutes — watch carefully to avoid burning the garlic.
- 10
Prepare bread
While the snails are baking, slice the baguette and brush slices lightly with 1 tablespoon melted butter. Toast in the oven alongside the snails for 4–6 minutes, until crisp and golden.
- 11
Serve
Remove snails from oven. Transfer shells to a serving plate (or present the baking dish directly). Serve immediately with toasted baguette, lemon wedges, and extra parsley if desired. To eat, use a small fork or tongs to extract the snail from the shell, dip in the garlic-parsley butter, and squeeze a little lemon over each bite.