Escargot in Garlic & Parsley Butter

Escargot is one of the classics of French cuisine. The steps are pretty simple to make your own, but the hardest part may be sourcing escargot with the shells. You can always buy canned escargot and order the shells separately or forgo the shells completely. Be sure the shells are food safe and not a replacement home for hermit crabs:)

escargot in garlic & parsley butter
serves 2

shopping list:

• 6 ea escargot & their shells (either canned or frozen)

• breadcrumbs

• 8 oz unsalted butter

• 6-8 garlic cloves, minced

• 1 medium shallot, minced

• 1/2 bunch parsley, chopped

• 1 tbsp white wine

• salt and pepper to taste

equipment:

• escargot baking dish

• bowl or robot coupe for making the butter

steps:

1. Preheat the oven to 450ºF.

2. Make the garlic parsley butter: temper the butter to allow it to soften. Add the butter, garlic, shallot, parsley, white wine, and the salt and pepper to a bowl or robot coupe. Mix until incorporated. The recipe may make too much butter for the escargot. Roll in parchment to save.

3. Fill each shell with the garlic parsley butter, stuff the escargot back in the shell, and top with more butter.

4. Place the escargot in the dishes, butter side up so as it melts, it doesn’t run out of the shells. Pat down extra butter over the nestled shells and top with breadcrumbs.

5. Bake for 4—6 minutes until golden brown. Enjoy with crusty bread like baguette and a glass of white wine like Chablis.