Escargot Recipe

Prepare compound garlic-parsley butter

Melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl until just melted. Remove from heat. Stir in the finely minced garlic, finely minced shallot, chopped parsley, dry white wine, lemon zest, lemon juice, salt, and black pepper. Taste and adjust seasoning. If using, add the 1/2 tsp shallot/onion powder for extra depth. The mixture should be well combined and fragrant.

Assemble escargots

Preheat the oven to 200°C (400°F). Pat the escargot dry on paper towels. If using shells: place a small teaspoon of the compound butter into the bottom of each shell, insert an escargot, then top with another scant teaspoon of butter so the snail is surrounded. If using an escargot baking dish: put one escargot into each well and spoon about 1 to 1 1/2 teaspoons of the butter mixture over each snail until the well is nearly full. If you like a gratin finish, sprinkle about 1/4 teaspoon of dry breadcrumbs on top of each well or shell.

Bake

Arrange the shells or 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 breadcrumbs (if used) are lightly golden. Avoid overbaking — the escargot themselves are already cooked and just need to be heated through and perfume the butter.

Finishing

Remove from oven and let rest for 1–2 minutes. If desired, sprinkle a few extra chopped parsley leaves on top and a light grind of black pepper. Serve immediately while very hot with toasted bread for dipping into the garlic butter.

Slice and toast the baguette or bread. Arrange escargot on a serving plate (or keep in the escargot dish). Provide tongs or small forks and small spoons for spooning hot garlic butter onto bread. Serve with lemon wedges for diners to squeeze over the snails if they wish.