Snack · 30 min · french

Escargots de Bourgogne

French flavors, weeknight effort. Snails meets butter in a 30-minute snack worth keeping in rotation.

Ingredients

• 24 large Snails
• 1 cup Butter
• 6 cloves Garlic
• 1/2 cup Fresh parsley
• 1 Shallot
• 1 tbsp Pastis
• 1 loaf Baguette

Steps

1. Rinse the snails and tuck one into each shell or escargot dish — the vessel matters, the snails slide otherwise.
2. Mash the softened butter with minced garlic, shallot, parsley, pastis, salt, and pepper into a vivid green compound butter.
3. Pack a generous knob of the butter over each snail, sealing it in.
4. Bake at 425°F for 10 minutes until the butter bubbles furiously and the tops brown.
5. Rest 2 minutes — the butter is molten lava at first.
6. Serve with tongs, picks, and endless baguette for mopping the garlic butter; the butter is half the dish.
7. Do not skimp on the bread. Veterans will tell you the snails are merely the excuse.

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