Escargots (6pcs) Recipe

Name: Le Boeuf French-Italian Restaurant & Wines ESCARGOTS (6PCS) Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: French
Ingredients: 6 pcs canned or jarred escargots (snails), drained; 100 g unsalted butter (softened); 4 cloves garlic (finely minced); 2 tbsp flat-leaf parsley (finely chopped); 1 tbsp fresh chives (finely chopped); 1 tsp lemon zest (finely grated); 1 tbsp dry white wine (optional); 1 tsp salt; 1 tsp black pepper (freshly ground); 30 g grated Parmesan cheese; 10 g grated Pecorino (optional, for sharper flavor); 6 slices baguette (thin slices, toasted); 1 tbsp unsalted butter (melted, for brushing baguette); 6 pcs fresh parsley (small sprigs, for garnish); 2 wedges lemon wedges (optional)

Inspired by Le Boeuf French-Italian Restaurant & Wine

Time25m

Serves2

ESCARGOTS, GARLIC, HERB BUTTER, PARMESAN CHEESES BAGUETTE.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Escargots and Garlic-Herb Butter

6 pcs canned or jarred escargots (snails), drained

3 1/2 oz (100 g) unsalted butter (softened)

4 cloves garlic (finely minced)

2 tbsp flat-leaf parsley (finely chopped)

1 tbsp fresh chives (finely chopped)

1 tsp lemon zest (finely grated)

1 tbsp dry white wine (optional)

1 tsp Celtic sea salt

1 tsp black pepper (freshly ground)

1.06 oz (30 g) Grated Parmesan cheese

1/3 oz (10 g) grated Pecorino (optional, for sharper flavor)

Baguette and Serving

6 slices baguette (thin slices, toasted)

1 tbsp unsalted butter (melted, for brushing baguette)

6 pcs fresh parsley (small sprigs, for garnish)

2 wedges lemon wedges (optional)

Method

Escargots and Garlic-Herb Butter

Prep escargots

Preheat oven to 200°C (390°F). If escargots are in shells, ensure they are clean and drained. Pat escargots dry with paper towel and set aside.

Make garlic-herb butter

In a bowl, combine the softened butter, minced garlic, chopped parsley, chopped chives, lemon zest, white wine (if using), salt and freshly ground black pepper. Mix thoroughly until smooth and homogenous.

Assemble escargots in shells or baking dish

If using escargot shells: place one escargot into each shell opening, then spoon about 1 tablespoon of the garlic-herb butter over each snail so the butter fills the shell cavity. If you do not have shells: place escargots into a small ovenproof escargot dish or individual ramekins and cover each snail with the butter (use roughly 1 tablespoon per snail).

Add cheeses

Lightly sprinkle grated Parmesan over each filled shell or snail (about 1/2 tablespoon per piece). If using Pecorino, sprinkle a small amount to add savory sharpness.

Bake

Place the prepared shells or dish on a baking sheet and bake in the preheated oven for 8–10 minutes, or until the butter is bubbling and the top is lightly golden. For a browned finish, broil 1–2 minutes — watch closely to avoid burning.

Baguette and Serving

Toast baguette

While the escargots bake, brush baguette slices lightly with melted butter and place on a baking sheet. Toast in the oven for 4–6 minutes until golden and crisp (can be done at the same time as escargots if space allows).

Plate and garnish

Remove escargots from oven. Using tongs or a small spoon, transfer shells or servings to a warmed plate. Garnish each with a small parsley sprig. Serve immediately with toasted baguette slices for dipping into the garlic-herb butter. Serve lemon wedges on the side for squeezing if desired.

Notes

Serve 6 escargots as a starter for 2–3 people. Ensure hot butter is handled carefully; provide small forks or picks for diners. All ingredients used in the garlic-herb butter appear in the recipe and correspond to the assembled escargots and the toasted baguette accompaniment.