Escargot Recipe

Time30m

Serves4

Snails cooked in garlic butter, a traditional French delicacy.

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Ingredients

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1
Prepare the Garlic Butter
In a small saucepan, melt the unsalted butter over low heat. Add minced garlic and cook for about 2-3 minutes until fragrant but not browned. Stir in chopped parsley, salt, black pepper, and lemon juice. Remove from heat and set aside.
2
Prepare the Escargot
If using canned escargot, rinse and drain them. If using fresh snails, ensure they are cleaned thoroughly. Preheat your oven to 375°F (190°C).
3
Fill the Shells
Place the escargot in their shells (or in a baking dish if using shelled escargot). Spoon the garlic butter mixture generously into each shell, ensuring the snails are well coated.
4
Bake
Arrange the filled shells on a baking tray and bake in the preheated oven for 10-12 minutes, until bubbly and fragrant.
5
Serve
Remove from the oven and let cool slightly. Serve warm, garnished with additional parsley if desired. Enjoy with crusty bread for dipping.