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