French bistro · France
Lemon and Parsley Classic French Escargots with Garlic and Butter
A traditional French dish of snails baked in garlic butter, served in their shells for an elegant appetizer. Finished with lemon and parsley for a bright aromatic variation.
20 minutes4 servings
Ingredients
Method
- Preheat oven to 180°C (350°F). Place snails in their shells in a baking dish.
- In a small bowl, mix softened butter, minced garlic, chopped parsley, salt, and pepper.
- Spoon the garlic butter mixture into each snail shell.
- Bake for 15 minutes until the butter is bubbly and golden.
- Finish with 1 tsp finely grated lemon zest and 1 tsp finely chopped fresh parsley just before serving.