Escargot Classic Style
Elevate your dining experience with Escargot Classic Style, a luxurious French delicacy that’s surprisingly simple to prepare. Tender escargots are bathed in a luscious herb butter infused with fresh parsley, garlic, shallots, dry white wine, and a hint of lemon juice for a perfectly balanced flavor profile. Topped with golden, crispy breadcrumbs, these snails are baked to perfection and served bubbling in their buttery, aromatic sauce. Perfect for impressing guests or enjoying an authentic taste of France, this dish is best savored with warm, crusty bread to soak up every decadent drop. Ready in just 30 minutes, this classic escargot recipe makes an elegant appetizer for any gourmet occasion.
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Recipe Information
Ingredients
- 12 pieces Canned or jarred escargot (snails)
- 100 grams Unsalted butter
- 2 tablespoons Fresh parsley
- 3 cloves Garlic cloves
- 1 small Shallot
- 2 tablespoons Dry white wine
- 1 teaspoon Lemon juice
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Freshly ground black pepper
- 2 tablespoons Breadcrumbs
- 0.5 cups Sea salt (for baking dish base)
Instructions
Preheat your oven to 375°F (190°C).
Drain and rinse the canned or jarred escargot under cold water, then pat them dry with a paper towel.
In a food processor or with a knife, finely chop the parsley, garlic cloves, and shallot.
In a mixing bowl, combine the softened butter, chopped parsley, garlic, shallot, white wine, lemon juice, sea salt, and black pepper. Mix well until the herb butter is homogeneously blended.
Prepare a small, oven-safe baking dish or escargot tray. Spread the coarse sea salt evenly over the bottom of the dish to create a stable base for the escargot shells or wells in the dish.
If using shells, stuff each escargot shell with a small amount of herb butter, insert one escargot, and seal the shell with more herb butter on top. If using an escargot tray, place one escargot into each well and top generously with herb butter.
Sprinkle the breadcrumbs evenly over the butter-topped escargots for an added crispy texture.
Bake in the preheated oven for 10 minutes, or until the butter is bubbling and the breadcrumbs are golden brown.
Remove from the oven and allow to cool for 2 minutes before serving.
Serve the escargots immediately with crusty bread to enjoy the fragrant, buttery sauce.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 14162 mg | 616% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.1 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 138 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
