Description
If you’ve ever wanted to try making escargot at home, this Escargot with Garlic Butter recipe is a fantastic place to start. It uses tender French snails canned without shells and a rich, herby compound butter made with parsley, garlic, shallots, and Dijon mustard.
Ingredients
Scale
- 2 dozen French snails, canned with shells removed
- Puff pastry, optional
- 1 egg, for egg wash (if using puff pastry)
For the Garlic Butter:
- 2 sticks butter, softened
- 1 bunch fresh flat-leaf parsley
- 4 garlic cloves
- 1 small shallot
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 415°F (213°C).
- Rinse and drain the snails, then pat them completely dry.
- In a food processor, combine the butter, parsley, garlic, shallot, Dijon mustard, and black pepper. Blend until smooth and creamy.
- Transfer the compound butter to a piping bag.
- Pipe a small amount of butter into each well of an escargot plate.
- Place one snail on top of the butter in each well.
- Pipe more butter over each snail to cover.
- Bake for 10-12 minutes.
- If using puff pastry, cut small rounds, about the size of each well.
- Brush the pastry rounds lightly with an egg wash and place on a parchment-lined baking sheet.
- Bake the puff pastry with the escargot, until golden brown (This will only take a few minutes).
- To finish, top each escargot with a golden, puff pastry round.
- Serve immediately.
- ENJOY!
Equipment
French Snails – Escargot – Without Shells
Buy Now →Notes
- Be sure to rinse and drain the snails. Make sure they are completely dry so the butter sticks.
- The compound butter can be made in advance and stored in the fridge.
- Puff pastry adds a modern twist, but it’s totally optional.
- This recipe works best with an escargot plate, but you can also bake in mini muffin tins.
- Although, I show placing the puff pastry on top of the escargot to bake, I would recommend baking the rounds separately, to avoid a soggy bottom.
- Nutrition information does not include the puff pastry rounds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Easy
- Cuisine: French