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Ingredients
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Garlic‑Herb Butter
Escargot & Assembly
Method
Garlic‑Herb Butter
Soften and mix butter
Leave butter at room temperature until very soft but not melting (about 30–45 minutes) or gently soften in microwave in 5–7 second bursts. Place softened butter in a mixing bowl.
Combine
Using a fork or spatula, mash and stir the butter until smooth. Fold in the minced garlic, minced shallot, chopped parsley, thyme, white wine, lemon juice, salt, pepper and Pernod (if using) until evenly distributed. Taste and adjust seasoning — add a pinch more salt or a drop more lemon if desired.
Portion
Spoon or pipe the compound butter onto a sheet of plastic wrap in a log if you plan to refrigerate, or transfer to a small bowl for immediate assembly. If piping into shells, put the butter in a piping bag or small zip bag with a corner snipped off.
Escargot & Assembly
Preheat oven
Preheat oven to 375°F (190°C). Position a rack in the middle of the oven.
Rinse escargot
If escargot are packed in liquid, drain and quickly rinse with the 2 tablespoons white wine to remove any brine. Pat dry with paper towels. This ensures clean flavor and prevents extra liquid in the shells.
Fill shells or wells
Place escargot shells open-side up on a baking tray or use an escargot dish with wells. If using shells, put a small amount of butter (about 1/4 teaspoon) into the bottom of each shell to help seat the snail. Insert one escargot into each shell/well. Pipe or spoon about 3/4 to 1 teaspoon of garlic‑herb butter over each snail, filling the shell/well so the butter surrounds and covers the escargot.
Bake
Arrange the filled shells/dish on the baking sheet and bake in the preheated oven for 8–10 minutes, until the butter is bubbling and the garlic is fragrant. If you like a lightly browned top, finish with 1–2 minutes under the broiler — watch closely to avoid burning.