Escargots
Tender snails baked in garlic-herb butter until bubbling and golden. A classic French appetizer that's surprisingly simple to make at home.
- Total time
- 20 min
- Servings
- 4
- Calories
- 180
- Protein
- 8g
indulgentFrenchgluten freesnailtendercrispydinner partysnack
Ingredients
- 24 pieces canned snails
- 4 tbsp butter
- 3 cloves garlic
- 2 tbsp fresh parsley
- 2 tbsp breadcrumbs
Instructions
- 1
Preheat oven to 375°F. Drain and rinse the 24 canned snails, then pat dry with paper towels.
- 2
In a small bowl, mash the 4 tbsp butter with the 3 minced garlic cloves and 2 tbsp chopped parsley until well combined.
- 3
Place each snail into a snail shell or small ovenproof dish. Top each with a dab of the garlic butter, then sprinkle with the 2 tbsp breadcrumbs.
- 4
Bake for 10-12 minutes until the butter is bubbling and the breadcrumbs are golden brown. Serve hot with crusty bread.
Tools you’ll need
- Oven
- Small bowl
- Baking dish or snail shells
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