Escargot With Garlic-Parsley Butter
A classic French delicacy of snails baked in a rich, herbaceous garlic-parsley butter. This elegant dish serves the escargots in their shells with a luxurious compound butter made with wine, herbs, and aromatics.
Ingredients
- •1 cup butter
- •1 tablespoon dry white wine
- •1½ teaspoons kosher salt
- •½ teaspoon black pepper
- •⅛ teaspoon ground nutmeg
- •12 cloves garlic
- •1 large shallot
- •¾ cup parsley
- •24 pieces escargot shells
- •24 pieces canned escargots
- •Burgundy specification
Cooking Instructions
- 1.
Preheat 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).
15 min
- 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.
15 min
- 3.
Shells can be filled 1 day ahead. Cover and chill. Bring to room temperature before baking.
