AuthorJulia ForesekCategoryAppetizers & Starters, FrenchDifficultyIntermediatePrepare the Garlic-Parsley Butter:
In a bowl, mix together the softened butter, minced garlic, chopped parsley, minced shallot, salt, black pepper, and lemon juice until well combined.
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Fill the Shells:
If using fresh escargots, clean and prepare them according to instructions. For canned, simply drain and rinse.
Place a small amount of the butter mixture in each escargot shell.
Insert one escargot into each shell and fill the rest of the shell with more garlic-parsley butter.
Bake:
Place the filled shells in a snail dish or on a baking sheet.
Bake in the preheated oven for about 10-12 minutes, or until the butter is sizzling.
Serve:
Serve hot with slices of baguette to sop up the delicious butter.
Ingredients
Directions
Prepare the Garlic-Parsley Butter:
In a bowl, mix together the softened butter, minced garlic, chopped parsley, minced shallot, salt, black pepper, and lemon juice until well combined.
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Fill the Shells:
If using fresh escargots, clean and prepare them according to instructions. For canned, simply drain and rinse.
Place a small amount of the butter mixture in each escargot shell.
Insert one escargot into each shell and fill the rest of the shell with more garlic-parsley butter.
Bake:
Place the filled shells in a snail dish or on a baking sheet.
Bake in the preheated oven for about 10-12 minutes, or until the butter is sizzling.
Serve:
Serve hot with slices of baguette to sop up the delicious butter.