Lyonnaise-style Escargot

Indulge in the rich flavors of Lyonnaise cuisine with this classic recipe for Lyonnaise-style Escargot. This dish features tender escargot cooked in a flavorful garlic and herb butter, perfect for a special occasion or a luxurious appetizer.

Lyonnaise-style Escargot

Ingredients

  • 24 canned escargot, drained
  • 1/2 cup unsalted butter, softened
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 slices French baguette, toasted

Instructions

  1. In a small bowl, mix together the softened butter, minced garlic, chopped parsley, salt, and black pepper.
  2. Place an escargot into each well of a snail plate or small oven-safe dish.
  3. Top each escargot with a small spoonful of the garlic herb butter mixture.
  4. Preheat the oven to 400°F (200°C).
  5. Bake the escargot for 10-12 minutes, or until the butter is bubbling and the escargot are heated through.
  6. Serve the escargot hot with toasted French baguette slices.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
18g
Fat
20g
Carbohydrates
5g

Supplies

Snail plate or small oven-safe dish Oven

Tools

Small bowl Baking sheet

Serving suggestions

Serve the Lyonnaise-style Escargot as an elegant appetizer before a French-inspired dinner.

Tips & tricks

For an extra indulgent touch, sprinkle a little grated Parmesan cheese over the escargot before baking.

Cost

$20