Baked Escargot Recipe

Preheat and prep

Preheat the oven to 200°C (400°F). If you have escargot plates or an oven-safe shallow gratin dish, arrange them so there is room for 24 pieces. Pat the escargot dry on paper towels and set aside.

Make garlic-herb butter

In a small saucepan or microwave-safe bowl, gently melt the unsalted butter over low heat (or in 20–30 second bursts in the microwave). Stir in the minced garlic, minced shallot, chopped parsley, lemon zest, white wine, salt and black pepper until evenly combined. If using, fold in the breadcrumbs to give a light crust when baked.

Taste the butter mixture and adjust seasoning. The butter should be garlicky, herby and slightly bright from the lemon and wine.

Place one escargot in each indentation of the escargot plate or spread escargot evenly in the gratin dish, spacing them so the butter can surround each piece.

Spoon roughly 1 teaspoon (adjust so each is generously coated) of the garlic-herb butter over each escargot so the butter fills the cavities and covers the top. If using breadcrumbs, sprinkle a tiny pinch on top of each for extra texture.

Bake in the preheated oven until the butter is bubbling and the garlic is fragrant, about 8–10 minutes. If you want a lightly browned top, switch the oven to broil for 1–2 minutes while watching closely to avoid burning.

Remove from oven and let rest 1–2 minutes before serving to avoid spattering hot butter.

If you prefer an Asian twist, after making the butter, whisk in the sesame oil and light soy sauce to the warm butter mixture instead of (or in addition to) the wine/lemon. Mix well.

Place escargot into the plate or dish. Spoon the sesame-soy butter over each escargot, then bake 8–10 minutes at 200°C (400°F) until bubbling. For a toasted finish, broil 1 minute if desired.

After baking, sprinkle with thinly sliced green onions and toasted sesame seeds.

Transfer the baked escargot to a serving plate (or serve the escargot plate directly). Serve immediately with toasted baguette slices to soak up the flavored butter, and lemon wedges on the side for an optional squeeze.

If using the Asian variation, suggest a light drizzle of extra sesame oil or a few drops of soy around the dish and garnish with extra green onion.