Garlicky Escargots
Brimming with fragrant garlic‑parsley butter, these oven‑baked snails deliver a quietly decadent depth that feels both timeless and contemporary. Served alongside warm baguette for dipping, the dish transforms simple ingredients into a moment of pure culinary elegance.
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2 SERVINGS
INGREDIENTS
- 1 can M’Lord snails, drained, rinsed and patted dry
- 1 cup salted butter, softened
- 1/2 large shallot, finely minced
- 2 cloves garlic, finely minced
- 4 tbsp flatleaf parsley, finely chopped and divided
- 2 tbsp lemon juice
- Toasted baguette
- Sea salt and cracked pepper
HOW TO MAKE IT
- Preheat oven to 450 degrees.
- Drain and rinse snails with cold water. Pat dry and refrigerate until ready to use.
- Place butter into a bowl and mix with shallot, garlic, 2 tbsp of parsley and lemon juice. Season with salt and cracked pepper.
- Place 2 snails into the crevice of an Staub escargot dish and top with the butter mixture.
- Slice baguette and toast in the oven until brown on both sides. Place in a bowl and cover with a towel to keep warm.
- Place escargot dish on a baking sheet and bake in the oven for 5-7 minutes. Garnish with remaining parsley and serve with toasted baguette.
- You will have extra butter. If you have 2 escargot dishes this recipe will easily make 2 servings.
- You can use the extra butter for garlic bread or save for a future use.
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