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Escargot Recipe

By: Nadia Aidi
|
Servings: 2 servings
Escargot…as a former restaurant chef, this is one of the must requested recipes and to this day my favorite thing to get at restaurants and now I’m sharing my home version with you ❤️. Obviously fresh escargot is better (tough to get though) but don’t be put off by the can! They are delicious and easy to get.
Prep 10 minutes
Cook 15 minutes
Roasting the garlic head 1 hour
Total 1 hour 25 minutes
Escargot

Ingredients

  • 8 oz unsalted butter room temperature
  • 1 bunch parsley flat leaf
  • 1 garlic head
  • 1 shallot chopped
  • dash of nutmeg
  • 2 tsp caper brine
  • salt and pepper to taste
  • 1 tsp champagne vinegar
  • 12 XL escargot thoroughly rinsed, I use Roland Escargot
  • French bread

Instructions

  • Cut the top off the garlic, add some olive oil and salt. Then, cover in foil and bake at 400°F for 60 minutes.
  • Add the butter, shallots, parsley, garlic, nutmeg, caper juice, vinegar into a food processor and process until smooth. Wait to salt until the end because the butter is salted.
  • Add the butter mixture onto the escargot dish, reserving a little for the top. Top this with escargot and then add the rest of the butter.
  • Bake at 425°F for 10-12 minutes. Then, broil for 1-2 minutes.

Nutrition

Calories: 889kcal, Carbohydrates: 6g, Protein: 12g, Fat: 93g, Saturated Fat: 59g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 24g, Trans Fat: 4g, Cholesterol: 274mg, Sodium: 128mg, Potassium: 464mg, Fiber: 1g, Sugar: 1g, Vitamin A: 5298IU, Vitamin C: 39mg, Calcium: 81mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info