Escargots in Garlic-Herb Butter

Snails in garlic butter – the all-time French classic. Inspired by the sun-drenched kitchens of the French Riviera, this version is light, fresh, and effortlessly elegant. The snails are gently poached in aromatic broth, then baked with a vibrant garlic–parsley butter until sizzling and fragrant. To enjoy, hold the shell with small tongs and use a fork to extract each snail. It's rich yet breezy, perfect with a chilled glass of rosé and plenty of crusty bread.

1 small shallot, finely minced

1 medium clove garlic, finely minced

4 teaspoons parsley, finely minced

1 stick (8 tablespoons) unsalted butter, softened

Kosher salt and freshly ground black pepper

3.5 oz. snails in brine, drained and rinsed

2 sprigs fresh thyme

1 bay leaf

4 cups vegetable broth

Snail shells

Crusty bread, for serving

Preheat the oven to 425°F.

In a small mixing bowl, combine the minced shallot, garlic and parsley. Gradually fold in the softened butter until smooth and cohesive. Season lightly with salt and pepper, then refrigerate while you prepare the snails.

In a braiser, bring the vegetable broth to a gentle boil. Add the thyme and bay leaf. Add the snails and poach for 2–3 minutes. Drain well and let cool slightly.

Spoon a small amount of the garlic–herb butter into each shell. Nestle a snail inside, pressing gently so it sits comfortably without being fully buried. Finish with a final swipe of butter to seal.

Arrange the filled shells in the braiser and bake for about 10 minutes, until the butter is melted and fragrant.

Serve immediately while the snails are hot, with plenty of crusty bread for dipping into the warm garlic–herb butter.