Escargots au Beurre Persillé
Snails baked in their shells with bubbling garlic, parsley and butter. A quintessential French bistro classic, rich and garlicky.
9 ingredients
7 steps
Ingredients
- 124 snails (canned or pre-cooked, drained)
- 2100g (3½ oz) unsalted butter, softened
- 33 garlic cloves, finely minced
- 43 tbsp flat-leaf parsley, finely chopped
- 51 shallot, finely minced
- 61 tbsp dry white wine or pastis (optional)
- 7Salt and freshly ground black pepper
- 824 snail shells (or use ramekins)
- 9Crusty baguette, to serve
Instructions
- 1Preheat oven to 200°C (400°F / fan 180°C).
- 2Make the garlic-herb butter: beat together softened butter, garlic, parsley, shallot, wine (if using), salt and pepper until well combined.
- 3Place one snail into each shell. Fill the opening generously with the garlic-herb butter, pressing it in firmly.
- 4Arrange the shells butter-side-up in a snail dish or ovenproof dish (use crumpled foil to keep them upright).
- 5Bake for 8–10 minutes until the butter is bubbling and golden.
- 6Serve immediately with plenty of crusty baguette to mop up the butter.
- 7Tip: The garlic butter can be made ahead and refrigerated for up to 3 days.