Escargots Recipe

Name: Le Boeuf French-Italian Restaurant & Wines Escargots Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: French
Ingredients: 6 pcs canned or jarred escargots (drained); 4 tbs unsalted butter; 3 pcs garlic cloves (minced); 1 tbs shallot (very finely minced); 2 tbs fresh flat-leaf parsley (finely chopped); 1 tbs fresh chives (finely chopped); 1 tsp fresh thyme leaves (or 1/2 tsp dried); 1 tbs white wine (dry); 1 tsp lemon juice; 1 tsp sea salt; 1 tsp black pepper (freshly ground); 1 pcs small baguette (or demi baguette); 3 tbs grated Parmigiano-Reggiano; 1 tbs olive oil; 1 tbs microgreens or extra chopped parsley; 1 pcs lemon wedges

Inspired by Le Boeuf French-Italian Restaurant & Wine

Time25m

Serves2

(6pcs) grated baked Parmigiano in a fragrant garlic herb butter baguette

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Ingredients

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Escargots & Filling

6 pcs canned or jarred escargots (drained)

4 tbs Unsalted butter

3 pcs garlic cloves (minced)

1 tbs shallot (very finely minced)

2 tbs fresh flat-leaf parsley (finely chopped)

1 tbs fresh chives (finely chopped)

1 tsp fresh thyme leaves (or 1/2 tsp dried)

1 tbs white wine (dry)

1 tsp ReaLemon lemon juice

1 tsp sea salt

1 tsp black pepper (freshly ground)

Baguette & Topping

1 pcs small baguette (or demi baguette)

3 tbs grated Parmigiano-Reggiano

1 tbs olive oil

Optional Garnish

1 tbs microgreens or extra chopped parsley

1 pcs lemon wedges

Method

Escargots & Filling

Prepare butter mixture

Soften the unsalted butter to room temperature (or microwave gently for 5–8 seconds). In a small bowl, combine the softened butter, minced garlic, finely minced shallot, chopped parsley, chives, thyme, white wine, lemon juice, sea salt, and black pepper. Mix thoroughly until well combined and aromatic.

Heat escargots

Pat the escargots dry with paper towel. In a small skillet over medium heat, warm 1 teaspoon of the butter mixture and quickly sauté escargots for 1–2 minutes just to warm and remove any jar flavor. Remove from heat and set aside.

Fill escargots

Place each warmed escargot back into its shell (if using shells) or into six shallow ovenproof compartments or a small baking dish. Spoon approximately 1/2 tablespoon of the garlic-herb butter over each escargot so each piece is well coated and surrounded by butter.

Baguette & Topping

Prepare baguette slices

Preheat the oven to 200°C / 390°F (convection off) or 400°F (conventional). Slice the baguette on a diagonal into 6 slices about 1/2 inch thick. Brush each slice lightly with olive oil on both sides.

Assemble for baking

Arrange the escargots (in shells or baking dish) on a baking sheet. Place the oiled baguette slices next to them on the sheet or on a separate rack. Sprinkle each escargot portion with about 1/2 tablespoon grated Parmigiano-Reggiano. Distribute remaining grated cheese evenly over the baguette slices.

Bake

Bake in the preheated oven for 8–10 minutes, until the butter is bubbling around the escargots and the Parmigiano on both escargots and baguette slices is melted and golden. If you want a stronger golden crust, switch to broil for the final 1–2 minutes—watch carefully to avoid burning.

Finish

Remove from oven. Let cool 1 minute. Transfer escargots onto each baguette slice or serve escargots on their shells beside each slice, spooning some of the garlic-herb butter over the bread so it soaks in.

Garnish & Serve

Sprinkle microgreens or extra chopped parsley over the plated escargots and baguette. Serve immediately with a lemon wedge to squeeze lightly over the escargots and bread to brighten flavors.