Escargot, in the Shell with Herb Butter

  5.0 – 1 reviews  • Lemon
Level: Intermediate
Total: 45 min
Prep: 30 min
Cook: 15 min
Yield: 4 to 6 servings

Ingredients

  1. 1 pound escargot, in shell
  2. 1 stick butter, room temperature
  3. 1 shallot, minced
  4. 1 clove garlic, minced
  5. 2 tablespoons Italian parsley, minced
  6. 2 tablespoons fresh lemon juice
  7. Salt and pepper
  8. Serving suggestions: toasted piece of baguette or fresh tomato-basil sauce

Instructions

  1. Rinse the escargot under warm water, pat shells dry with a paper towel, then set aside.
  2. In a small mixing bowl, combine the butter, shallots, garlic, parsley, and lemon juice. Mix all ingredients well with a small spoon. Lightly season butter with salt and pepper, until desired taste is achieved.
  3. When butter is at desired flavor, begin to scoop a small amount of herb butter in each shell of escargot. If there is extra butter left over after each shell has been filled, go back and continue the process, adding extra butter, until all the butter has been used.
  4. Put the stuffed shells into the fridge and allow to sit for about 20 minutes, giving the butter enough time to solidify in shells. While the shells are in the fridge, set the oven to 350 degrees F.
  5. When the butter is solid in the shells, remove from fridge and transfer shells into an oven-safe pan. If possible, avoid placing shells on a sheet tray, as we want the snails to cook in the butter as much as possible. Cook snails for 15 minutes, max.
  6. Serve snails, in shells, on top of toasted pieces of baguette, or in a fresh tomato-based sauce.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 224
Total Fat 17 g
Saturated Fat 10 g
Carbohydrates 6 g
Dietary Fiber 1 g
Sugar 2 g
Protein 13 g
Cholesterol 79 mg
Sodium 311 mg

Reviews

Bonnie Williams
I had a small dinner party at my house, and used this recipe. It worked really well, and I would use it again. It is a simple recipe, and makes the best escargot! I would highly recommend this recipe!

 

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