Sadly, you’re not going to be able to waltz down to the corner store and pick up escargots and shells. We ordered the Saveurs brand, along with the shells, from Amazon.com. This recipe is worth the wait.
Ingredients
4 Servings
1
1
1½
½
12
1
¾
24
24
Preparation
Step 1
Preheat oven to 450°. Using an electric mixer on medium, beat butter in a medium bowl until smooth. With motor off, add wine, salt, pepper, and nutmeg, then beat on medium until incorporated. Reduce speed to low and add garlic, shallot, and parsley; mix just until incorporated. Transfer butter to a disposable pastry bag or a resealable plastic bag and snip off end (or 1 corner if using plastic bag).
Step 2
Place shells in a single layer in a shallow 2-qt. baking dish and pipe about 2 tsp. garlic-parsley butter into each. Tuck a snail inside each shell, then pipe in more garlic-parsley butter to fill shell and mound over top. Bake until snails are sizzling and garlic in butter no longer tastes raw, 10–15 minutes.
Step 3
Do Ahead: Shells can be filled 1 day ahead. Cover and chill. Bring to room temperature before baking.
Nutrition Per Serving
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Reviews (25)
Back to TopI tried the escargot with parsley and garlic butter this evening. Adding the recommended 1.5 tsps of kosher salt almost them inedible!!! Maybe 1/2tsp at the most! The rest of the ingredients I used were spot on. I also used unsalted butter. Just way too salty! I will try my next batch using only a half of a tsp of salt!!! The Saveurs brand of escargot from France was a great recommendation!!!
Bill Quade
Arizona
11/27/2022