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How to Make Delectable Escargot with Garlic and Herb Butter

Indulge in the exquisite flavors of France with this sumptuous Escargot with Garlic and Herb Butter recipe. Tender snails are bathed in a fragrant butter sauce infused with garlic, parsley, and shallots, creating a dish that's both sophisticated and irresistibly delicious. Perfect for special occasions or when you want to impress your dinner guests with a taste of haute cuisine.

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Recipe Details

Prep Time

15 minutes

Cook Time

12 minutes

Servings

4 (6 escargots per serving)

Difficulty

Intermediate

Simple Summary

Escargot with Garlic and Herb Butter is a classic French delicacy that combines tender snails with a rich, flavorful butter sauce, perfect for those seeking an elegant appetizer or unique culinary experience.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Servings: 4 (6 escargots per serving)
  • Difficulty: Intermediate

Ingredients

  • 24 canned snails, drained and rinsed
  • 1/2 cup (115g) unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons finely chopped fresh parsley
  • 1 small shallot, finely minced
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon dry white wine
  • 24 escargot shells (optional)
  • Crusty French baguette, for serving

Instructions

  1. Preheat your oven to 400°F (200°C).

  2. In a medium bowl, combine the softened butter, minced garlic, chopped parsley, minced shallot, lemon zest, salt, pepper, and white wine. Mix well until all ingredients are evenly incorporated.

  3. If using escargot shells, place one snail in each shell. If not using shells, arrange the snails in a shallow baking dish.

  4. Spoon a generous amount of the garlic-herb butter mixture over each snail, making sure they are well-coated.

  5. Place the shells or baking dish on a baking sheet to catch any drips.

  6. Bake in the preheated oven for 10-12 minutes, or until the butter is bubbling and slightly golden on top.

  7. Remove from the oven and let cool for 2-3 minutes before serving.

  8. Serve hot with slices of crusty French baguette for dipping in the delicious garlic butter sauce.

Chef's Notes

  • If you can't find canned snails, frozen ones work well too. Just make sure to thaw and drain them properly before use.
  • For an extra touch of elegance, you can flambe the escargots with a splash of Pernod or cognac just before serving.
  • Leftover garlic-herb butter can be refrigerated for up to a week and used to flavor other dishes like grilled meats or vegetables.
  • If you don't have escargot shells, small oven-safe ramekins can be used instead.
  • For a richer flavor, you can add a tablespoon of finely grated Parmesan cheese to the butter mixture.

Nutritional Info

Per serving (6 escargots): Approximately 250 calories, 22g fat, 2g carbohydrates, 12g protein. Escargots are a good source of lean protein and contain essential minerals like iron and magnesium. The garlic and herbs provide antioxidants and flavor without adding significant calories.

Serving Suggestions

  • Serve as an appetizer before a main course of Coq au Vin or Beef Bourguignon for a truly French-inspired meal.
  • Pair with a crisp white wine like Chablis or Sauvignon Blanc to complement the rich butter sauce.
  • For a complete appetizer spread, serve alongside a cheese board with various French cheeses and fresh fruit.
  • Garnish the plate with a sprig of fresh parsley and a lemon wedge for an elegant presentation.