12 Escargots Plate Recipe

Make garlic-parsley butter

In a small bowl, combine the softened unsalted butter, minced garlic, finely minced shallot (if using), chopped parsley, lemon zest, dry white wine, kosher salt, and freshly ground black pepper. Mash and mix with a fork until fully incorporated and smooth. Taste and adjust seasoning; butter should be bright with garlic and parsley.

Portion butter for each escargot

Divide the compound butter into 12 roughly equal portions (about 1 tablespoon each). If using an escargot plate or shells, place a small amount of butter into each shell or plate well so the snail will sit in butter during baking. Reserve a little extra butter (about 1–2 teaspoons) to dot on top before baking if you like a golden finish.

Prepare escargots

Rinse and drain the escargots if they came packed in liquid. Pat them dry with paper towels. Place one escargot on top of the butter in each shell/well or directly into individual ovenproof dishes, pressing gently so the snail sits in the butter.

Preheat oven

Preheat the oven to 375°F (190°C). Position a rack in the middle of the oven.

Arrange for baking

Set the filled escargot plate, shells on a baking sheet (to catch drips) or individual ramekins onto an oven tray. If you want a lightly gratinéed top, sprinkle about 1–2 teaspoons of fine breadcrumbs evenly over the buttered escargots.

Bake

Bake uncovered for 8–12 minutes, until the butter is bubbling, the garlic is fragrant and edges begin to brown slightly. If using breadcrumbs, they should turn lightly golden. Do not overcook; escargots are already cooked and need only to be heated through and infused with butter flavor.

Finish and serve

Remove from the oven and let rest 1 minute. Serve immediately with buttered baguette slices or warm crostini for dipping into the garlic-parsley butter. Provide an escargot fork or small pick for removing snails from shells if applicable.