French · Starter
Escargots
Classic snail butter sharpened with toasted hazelnut and a hit of pastis — the bubbling dish arrives at the table still hissing
- Prep
- 20 min
- Cook
- 12 min
- Serves
- 4
Ingredients
- Cooked Burgundy snails (canned, drained) — 24 (about 250 g)
- Unsalted butter, soft — 200 g
- Garlic, very finely minced — 25 g
- Flat-leaf parsley, chopped — 30 g
- Shallot, minced — 30 g
- Toasted hazelnuts, finely chopped — 30 g
- Pastis — 10 ml
- Lemon juice — 10 ml
- Fine salt — 5 g
- Black pepper — 1.5 g
- Baguette — 1 (250 g)
Method
- Beat butter with garlic, parsley, shallot, hazelnuts, pastis, lemon, salt and pepper. Chill 20 min so it pipes cleanly.
- Rinse snails, pat dry, and season lightly.
- Place one snail in each well of two escargot dishes (or shells); pipe butter generously over each, sealing the well.
- Rest 15 min in the fridge so the butter anchors.
- Bake at 200 °C for 8–10 min until the butter foams and just starts to brown at the edges.
- Warm baguette alongside for the last 5 min.