Jul 14 2026
Restaurants›Tamara's Downtown›Escargot Recipe

Escargot Recipe

Inspired by Tamara's Downtown
Time30m
Serves4

White wine, garlic, butter, Parmesan with grilled bread.

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Ingredients

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Escargot and Garlic-Parsley Butter

Grilled Bread (for serving)

Method

Escargot and Garlic-Parsley Butter

  1. 1

    Prepare escargot

    If using canned/jarred escargot, drain them and rinse quickly under cool running water. Pat dry with paper towels and set aside.

  2. 2

    Make garlic-parsley butter

    In a small saucepan over low heat, melt the unsalted butter. Add the minced garlic and minced shallot and sweat gently for 1–2 minutes until fragrant but not browned. Stir in the white wine and simmer for 2 minutes to reduce slightly and cook off most alcohol.

  3. 3

    Finish butter

    Remove the pan from heat. Stir in the chopped parsley, thyme, lemon juice, kosher salt, and freshly ground black pepper. Reserve about 2 tablespoons of the butter mixture for brushing the bread. Fold the escargot into the remaining butter until evenly coated.

  4. 4

    Assemble for broiling

    Preheat the broiler (or oven set to high with top element). If you have escargot dishes, place one snail per well and spoon enough garlic-parsley butter to cover each. If you don't have escargot dishes, use a shallow ovenproof dish and arrange escargot in a single layer, spooning butter over each. Sprinkle grated Parmesan evenly over the escargot. If you like a light crunchy top, sprinkle the optional dry breadcrumbs over the cheese.

  5. 5

    Broil

    Place the dish 4–6 inches from the broiler element and broil 2–4 minutes, watching closely, until the butter is bubbling and the Parmesan is golden and lightly browned. Do not leave unattended to avoid burning. Remove from oven and let rest 1 minute before serving.

Grilled Bread (for serving)

  1. 6

    While the broiler preheats, preheat a grill pan or cast-iron skillet over medium-high heat. Brush both sides of the baguette slices lightly with olive oil and sprinkle a little salt on top.

  2. 7

    Grill the bread slices 1–2 minutes per side until grill marks appear and the bread is lightly crisp but not overly browned. Alternatively, you can toast under the broiler for 1–2 minutes per side.

  3. 8

    Brush the reserved 2 tablespoons of garlic-parsley butter over the warm grilled bread just before serving to impart extra flavor.

To Serve

  1. 9

    Arrange broiled escargot with bubbling garlic-Parmesan topping on a warmed plate or serving platter. Serve immediately with the grilled bread on the side for dipping into the buttery sauce.

  2. 10

    Optional garnishes: extra chopped parsley and a lemon wedge for squeezing. Serve hot.

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