Escargots Recipe

Prepare escargots

Preheat the oven to 425°F (220°C). Drain the escargots from their liquid and pat them dry on paper towels. If they are whole in shells, ensure shells are clean and dry; if shelled, set them aside in a small bowl.

Make garlic-parsley butter

In a small saucepan over low heat, melt 1/2 cup unsalted butter gently. Add the minced garlic and minced shallot and cook 1–2 minutes until fragrant but not browned. Stir in the white wine (if using) and let it reduce for about 1 minute. Remove from heat and whisk in chopped parsley, lemon juice, lemon zest, Dijon mustard, 1/2 tsp salt and 1/4 tsp freshly ground black pepper until combined. Taste and adjust seasoning.

Assemble in shells or dish

If using escargot shells: place one escargot into each shell and spoon about 1 tsp of the garlic-parsley butter into each shell to surround the snail. If using an escargot baking dish or small ovenproof ramekins and shelled escargots: divide escargots evenly (3 per ramekin for 8 ramekins or 6 per ramekin for 4) and spoon enough butter over each to cover and come up around them. If you like a crunchy top, sprinkle about 1/4 tsp dry breadcrumbs over each portion.

Bake

Place the filled shells in an escargot plate or a shallow baking dish (or place ramekins on a rimmed baking sheet). Bake in the preheated oven until the butter is bubbling and garlic is fragrant, about 8–10 minutes. If you added breadcrumbs and want them browned, switch to broil for 1–2 minutes while watching closely so they don’t burn.

Prepare brioche/toast

While escargots bake, brush brioche slices with the 2 tbs melted butter on both sides. Warm a skillet over medium heat and toast the brioche 1–2 minutes per side until golden, or place on a sheet pan and toast in the oven for 4–6 minutes. Keep warm.

Finish and serve

Remove escargots from oven. Sprinkle a small pinch of coarse sea salt over the toasted brioche if desired. Serve immediately: transfer escargot shells or ramekins to a serving plate, provide escargot tongs and a small fork if available, and place toasted brioche alongside to soak up the garlic butter. Garnish with an extra sprinkle of chopped parsley and a lemon wedge if desired.