Gorgeous Garlic Snails

Garlic snails, or "escargots à l'ail," are a classic French delicacy featuring tender snails baked in a rich garlic butter sauce. This gourmet appetizer highlights the elegance and finesse of French cuisine with its robust, savory flavors.

Prep Time 20

Cook Time 10

Total Time 30

Servings People

Ingredients

24 large Burgundy snails canned or pre-cooked
1 cup unsalted butter softened
4 cloves garlic finely minced
2 large shallots finely minced
1/4 cup parsley finely chopped
1/4 cup dry white wine optional
1 tbsp lemon juice optional
salt to taste
pepper to taste

Instructions

In a bowl, combine the softened butter, minced garlic, minced shallots, and chopped parsley.
1 cup unsalted butter, 4 cloves garlic, 2 large shallots, 1/4 cup parsley
Add the white wine and lemon juice if using.
1/4 cup dry white wine, 1 tbsp lemon juice
Season with salt and pepper to taste.
salt, pepper
Mix thoroughly until all ingredients are well incorporated.
If using canned snails, drain and rinse them thoroughly.
24 large Burgundy snails
If using pre-cooked snails, ensure they are properly cleaned.
24 large Burgundy snails
Preheat the oven to 375°F (190°C).
Place a small amount of the garlic butter mixture into each snail shell or cavity of the escargot baking dish.
Insert one snail into each shell or cavity, pressing it into the garlic butter.
Top each snail with a generous dollop of the garlic butter mixture, ensuring the snail is fully covered.
Arrange the snail shells or escargot dish on a baking sheet.
Bake in the preheated oven for about 10 minutes, or until the butter is bubbling and the garlic and shallots are lightly caramelized.
Serve the garlic snails hot, accompanied by slices of crusty bread to soak up the delicious garlic butter.

Equipment

24 Escargot Baking Tray Snail Shells

Nutrition