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.
4 servings
150g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.