For an extra layer of flavor, consider adding a whisper of dry white wine to the butter sauce. Serve immediately with crusty bread, ideal for soaking up every last drop of the sumptuous garlic butter. Ensure your snails are sourced from a reputable supplier and are thoroughly cleaned.
Baked Escargot
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING4 People
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VIEWS10
Embark on a culinary adventure with Baked Escargot, a symphony of tender snails embraced by a luscious garlic-parsley butter, crowned with Parmesan's golden kiss. A timeless classic, elevated.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol216 mg
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Fiber0 g
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Protein58 g
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Saturated Fat16 g
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Sodium770 mg
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Sugar9 g
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Fat27 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepIn a saucepan, melt the butter over medium-low heat. Be careful not to brown it; we want a nutty infusion, not a burnt offering. (2 minutes)
03
StepIntroduce the minced garlic and parsley to the molten butter. Allow them to dance together for 3 to 4 minutes, until the garlic's pungency mellows and the parsley sings. (4 minutes)
04
StepGently fold in the pre-cooked snails. Ensure they are generously coated in the aromatic butter. (2 minutes)
05
StepArrange the snails, with a spoonful of the decadent sauce, into an escargot pan. If you lack such a pan, a small oven-safe ramekin will suffice. (5 minutes)
06
StepBestow upon each snail a generous sprinkle of Parmesan cheese. Season with sea salt and freshly ground black pepper, remembering that restraint is the hallmark of a true chef. (3 minutes)
07
StepBake in the preheated oven until the cheese is molten, bubbling with delight, and lightly browned, approximately 10 minutes. (10 minutes)
08
StepGarnish with fresh parsley.
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Please Rate
Dino Ritchie
Jun 26, 2025This recipe was so easy to follow, and the escargots were absolutely delicious! My family loved them.
Aletha Conn
Jun 25, 2025I added a splash of white wine to the butter sauce and it was a game changer!
Macy Marks
Jun 17, 2025I was a little intimidated to try escargots at home, but this recipe made it so approachable. I'll definitely be making this again!
Annalise Considine
Jun 17, 2025The garlic-parsley butter was amazing! I could have eaten it with a spoon.