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Roasted Escargot with Garlic Butter

Close-up of several plump roasted escargot shells filled with bubbling garlic butter and fresh parsley.
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Prepare a rich, savory French appetizer at home using high-quality herb butter for a gourmet weekend experience.

Ingredients

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  • 24 cooked escargot snails, drained
  • 1/2 cup unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup dry white wine (optional)
  • Crusty bread for serving

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. In a small bowl, combine the softened butter, minced garlic, parsley, chives, salt, and pepper. Mix until you have a uniform garlic butter.
  3. If you are using escargot shells, place one teaspoon of the garlic butter mixture into the bottom of each shell. If using a baking dish, spread a thin layer of the butter mixture across the bottom.
  4. Place one drained snail into each shell or dish cavity, pressing it gently into the butter.
  5. Top each snail with another small amount of the garlic butter mixture.
  6. If using wine, pour a small amount (about 1 teaspoon) into the bottom of each shell or dish cavity to create steam and flavor.
  7. Arrange the shells or dish on a baking sheet.
  8. Bake for 10 to 12 minutes, or until the butter is melted, bubbly, and the garlic is fragrant. Do not let the butter brown.
  9. Carefully remove from the oven. Serve immediately with crusty bread to soak up the extra garlic butter.

Notes

  • You can prepare the garlic butter mixture up to two days ahead and store it in the refrigerator.
  • Use high-quality butter for the best flavor payoff in this simple recipe.
  • If you cannot find escargot shells, use small, oven-safe ramekins or a dedicated escargot plate.

Nutrition

Find it online: https://dishicious.com/roasted-escargot-with-garlic-butter/