Escargot With Garlic-Parsley Butter
Escargot With Garlic-Parsley Butter is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 450°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 450°F.
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).
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.
Shells can be filled 1 day ahead.
Cover and chill.
Bring to room temperature before baking.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
