Escargot* Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a small baking sheet or escargot dish with parchment or lightly grease a shallow baking dish.

Rinse and dry the escargots

Rinse the escargots briefly under cold water, drain well, and pat dry with paper towels. If using canned or jarred escargots, drain thoroughly.

Make the breadcrumb topping

In a small bowl, combine bone marrow bread crumbs with salt (¼ tsp) and black pepper (¼ tsp). Drizzle in the dry white wine (2 tbs) and mix until just moistened; set aside to allow crumbs to absorb flavors.

Place snails and butter

Arrange the escargots in an escargot dish or individual cavities. Place a small dollop of Chustyphen's Parsley-Garlic Butter on each snail, ensuring each is well-coated with the butter.

Add breadcrumb topping and wine

Top each snail with a generous spoonful of the prepared bone marrow breadcrumb mixture. Lightly drizzle additional wine around the snails if desired to keep the dish moist.

Bake

Bake in the preheated oven for 6–10 minutes, or until butter is bubbling and breadcrumbs are golden brown. If your dish has a broil option, broil for an extra 1–2 minutes to deepen color, watching carefully.

Finish and serve

Remove from oven. Squeeze a few drops of lemon juice over the snails, stir in the chopped parsley to brighten the aroma, and season with a pinch more salt and pepper if needed. Garnish with a little extra parsley and serve immediately with crusty bread for dipping.