Baked Escargots in Garlic-Parsley Butter

By Sprig Originals ✓ · cooked up in Sprig

The classic French bistro appetizer, simplified: canned snails nestled in a shallow gratin dish under a blanket of garlic, shallot and parsley compound butter, baked until the butter bubbles and browns at the edges. Skip the shells and special tongs — you just need a small baking dish, a spoon, and a torn baguette to mop up every drop.

Ingredients

• 2 cans large Helix snails (about 7 oz each, roughly 24 snails total), drained
• 1/4 cup dry white wine, such as Chablis or Sauvignon Blanc
• 1 tablespoon unsalted butter
• 1 bay leaf
• 1 sprig fresh thyme

• 10 tablespoons unsalted butter, softened to room temperature
• 6 cloves garlic, finely minced or grated
• 1 small shallot, minced very fine
• 3/4 cup flat-leaf parsley leaves, finely chopped (about 1 large bunch)
• 1 teaspoon lemon zest, finely grated
• 1 teaspoon Pernod or dry vermouth (optional)
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper

• 2 tablespoons panko breadcrumbs (optional, for a browned top)
• 1 tablespoon grated Parmesan (optional)
• 1 baguette, sliced 1/2-inch thick on the bias
• flaky sea salt, for finishing
• 1 lemon, cut into wedges

Instructions

1. Drain the snails in a colander and rinse them under cool running water for 30 seconds — canned snails sit in a briny liquid that tastes flat. Pat them thoroughly dry on paper towels; wet snails will water down the butter.
2. Refresh the snails: in a small skillet over medium heat, melt 1 tablespoon butter, add the white wine, bay leaf and thyme sprig, and bring to a simmer. Add the snails and simmer gently for 5 minutes, swirling occasionally, until they've absorbed some wine and smell aromatic. Drain (discard the bay leaf and thyme) and let cool 5 minutes on paper towels. Pat dry again.
3. Make the compound butter: in a medium bowl, combine the 10 tablespoons softened butter, minced garlic, shallot, parsley, lemon zest, Pernod if using, kosher salt, black pepper and cayenne. Mash and stir with a fork or flexible spatula for a full minute until the mixture is uniformly green-flecked and creamy. Taste it — it should be assertively salty and garlicky, since it will season the snails and the bread.
4. Heat the oven to 425°F (220°C) with a rack in the upper third.
5. Spread about one-third of the garlic butter across the bottom of a shallow 8-inch gratin dish or 9-inch pie plate (or divide among four 6-oz individual gratin dishes). Arrange the snails in a single snug layer, pressing them lightly into the butter.
6. Dot and spread the remaining butter over the snails, covering them as completely as you can. If you want a browned top, mix the panko and Parmesan together and scatter over the surface.
7. Bake for 10 to 12 minutes, until the butter is fully melted, bubbling vigorously around the edges and just beginning to brown. If the top isn't golden, slide the dish under the broiler for 60 to 90 seconds, watching constantly so the garlic doesn't scorch.
8. While the escargots bake, arrange the baguette slices on a sheet pan and toast on a lower rack for 5 to 6 minutes, flipping once, until dry and lightly crisp at the edges but still chewy in the center.
9. Let the dish rest 2 minutes out of the oven — the butter is screaming hot. Finish with a few flakes of sea salt and serve immediately with the toasted baguette and lemon wedges, spooning snails and pooled butter onto the bread as you go.

Chef's tips

Nutrition (per serving, estimated)

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