Escargot With Garlic-Parsley Butter

From the kitchen of Carly

Classic French escargot gets its drama from aromatic garlic-parsley butter, piped into shells and baked until bubbling. Rich, garlicky, elegant enough for company but straightforward enough to pull off at home. Pure butter and garlic doing what they do best.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 cup (2 sticks) European-style butter, room temperature
  • 11 tablespoon dry white wine
  • 11 1/2 teaspoons kosher salt
  • 11/2 teaspoon freshly ground black pepper
  • 1Pinch of ground nutmeg
  • 112 garlic cloves, very finely chopped
  • 11 large shallot, finely chopped
  • 13/4 cup finely chopped parsley
  • 124 large empty escargots shells
  • 124 extra-large canned escargots
  • 1preferably from Burgundy

Instructions

  1. Preheat oven to 450°F. Using an electric mixer on medium, beat butter in a medium bowl until smooth. With motor off, add wine, salt, pepper, and nutmeg, then beat on medium until incorporated. Reduce speed to low and add garlic, shallot, and parsley; mix just until incorporated. Transfer butter to a disposable pastry bag or a resealable plastic bag and snip off end (or 1 corner if using plastic bag).

  2. Place shells in a single layer in a shallow 2-qt. baking dish and pipe about 2 tsp. garlic-parsley butter into each. Tuck a snail inside each shell, then pipe in more garlic-parsley butter to fill shell and mound over top. Bake until snails are sizzling and garlic in butter no longer tastes raw, 10, 15 minutes.

  3. Shells can be filled 1 day ahead. Cover and chill. Bring to room temperature before baking.