Escargots Recipe

Rinse and poach escargots

Drain escargots from their jar or can. Place them in a small saucepan with 120 ml dry white wine, 120 ml water, 1 bay leaf and 6 peppercorns. Bring just to a gentle simmer over medium heat and poach for 4 minutes to warm and remove any residual brine flavor. Do not boil. Remove from liquid and let drain on paper towels. Reserve the poaching liquid for another use or discard.

Prepare shells or dish

If using empty shells, rinse and scrub them, then briefly rinse in hot water and dry. Arrange shells in an escargot baking dish or on a rimmed baking sheet lined with coarse salt to keep them steady. If using an escargot plate, arrange plate so each well is ready to receive an escargot.

Place one warmed escargot into each shell or each well of the escargot plate. Set aside while you make the herb butter and breadcrumb topping.

Soften and mix butter

Let 115 g unsalted butter sit at room temperature until soft, or briefly soften in a bowl in a warm water bath (do not melt). In a medium bowl, combine the softened butter with 4 minced garlic cloves, 1 very finely minced shallot, 30 g chopped flat-leaf parsley, 10 g sliced chives, and the zest of 1 lemon. Add 15 ml dry white wine if using, 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Mix until evenly combined into a smooth herb butter.

Taste a tiny amount to adjust seasoning. The herb butter should be well seasoned because it will be the primary flavor on the escargots.

Using a small spoon or piping bag, place a generous dollop (about 1 tsp) of herb butter over each escargot so the butter fills the shell or well and covers the snail.

Prepare breadcrumbs

In a small bowl, combine 40 g fresh breadcrumbs with 20 g grated Parmesan (if using) and 15 g melted butter. Stir until the crumbs are evenly moistened and clump slightly.

Sprinkle about 1/2 to 1 teaspoon of the breadcrumb mixture over each butter-topped escargot to form a thin crunchy crust. Press gently so crumbs adhere to the butter.

Broil

Preheat your oven broiler (grill) to high and position the rack about 8–10 cm (3–4 in) from the heat source. Place the escargot dish or baking sheet under the broiler and broil for 3–5 minutes, watching closely, until the butter is bubbling and the breadcrumbs are golden brown. Rotate the pan once if your broiler has hot spots. Do not leave unattended — the breadcrumbs can brown quickly.

Remove from the oven and let rest 1 minute. Serve immediately in the shells or wells with lemon wedges alongside crusty bread to mop up the garlicky butter.