Escargot

Takes 20 minutes | Serves 4 |

Ingredients

24 pieces canned escargots
24 pieces escargot shells (optional)
225 g salted butter
1 head garlic
1 small-medium shallot
15 g fresh parsley
15 ml white wine
0.5 tsp salt
0.5 tsp black pepper

Steps

Prepare the Ingredients

• Remove butter from the fridge and let it soften to room temperature.
• Open the can of escargots, drain the liquid, and rinse them under cold water. Let them sit in a strainer to remove excess liquid.

Make the Garlic Butter

• Finely mince the garlic until almost paste-like.
• Finely dice the shallot, ensuring it is very small but not mashed.
• Finely chop parsley leaves until they reach a flake-like texture.
• In a mixing bowl, combine softened butter, garlic, shallot, parsley, white wine, salt, and pepper. Mix thoroughly with a spatula or spoon (an electric mixer is optional).

Assemble the Escargots

• If using escargot shells or a specialized escargot dish, add a small scoop (about ½ tsp) of garlic butter at the base of each shell or dish cavity.
• Place one escargot on top of the butter.
• Cover the escargot with another small scoop of garlic butter, pressing down slightly to fully coat it.

Bake the Escargots

• Preheat the oven to 200°C.
• Bake for 10–12 minutes, or until the garlic is cooked and the butter starts to brown at the edges.

Serve & Enjoy

• Let cool slightly before serving.
• Serve with toasted baguette slices to soak up the garlic butter.