Escargots with Persillade Butter

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Escargots with Persillade Butter

When imagining classic French dishes, escargot is no doubt the first to come to mind. Though it may seem like a stand-offish dish reserved for gourmet restaurants, it’s actually quite simple and delicious to prepare yourself!

Escargots with Persillade Butter

Yields 48 escargots


  • 48 snails and 48 shells
  • 350 g butter, softened
  • 4 shallots
  • 2 cloves garlic
  • 4 tbsp chopped parsley
  • Pepper
  • Salt

Step 1

Chop the shallots and crush the garlic, then combine shallots, garlic, parsley, salt, and pepper. Add the softened butter and work ingredients together.

Step 2

In each shell, ddd a knob of the persillade butter. Place a snail on top, then cover with a second knob of butter. Smooth over the surface.

Step 3

Place the snails on a plate garnished with dry beans so that they are held firm in place and will not spill over. Bake in the oven for 8 minutes at 240°C.

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