Escargot With Garlic-Parsley Butter

Ingredients for Escargot With Garlic-Parsley Butter

• 230g (2 sticks) European-style butter, room temperature

• 1 tablespoon dry white wine

• 1 1/2 teaspoons kosher salt

• 1/2 teaspoons freshly ground black pepper

• Pinch of ground nutmeg

• 12 garlic cloves, very finely chopped

• 1 large shallot, finely chopped

• 3/4 cup finely chopped parsley

• 24 large empty escargots shells

• 24 extra-large canned escargots, preferably from Burgundy

Preheat oven to 232°C. 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 teaspoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.