Escargots à la Bourguignonne (Garlic Herb Butter Baked Snails)

Ingredients · tick what you already have

• canned escargot (snails), drained12
• unsalted butter, softened6 tbsp
• garlic cloves, minced4
• fresh flat-leaf parsley, finely chopped3 tbsp
• shallot, minced1
• dry white wine2 tbsp
• plain breadcrumbs3 tbsp
• grated Parmesan2 tbsp
• lemon juice1 tsp
• saltto taste
• black pepperto taste

Method

1. Heat the oven to 425°F. Drain and rinse the canned snails and pat them very dry.
2. Make the garlic butter: mash the softened butter with the garlic, shallot, parsley, lemon juice, a pinch of salt and plenty of pepper. Stir in the white wine until combined.
3. Put a small dab of garlic butter in each well of an escargot dish. If you don't have one, use a small oven-safe ramekin or a muffin tin.
4. Press one snail into each well, then pack the rest of the garlic butter over the top so each snail is fully covered.
5. Mix the breadcrumbs with the Parmesan and sprinkle over the dish. Substitute: if you can't find canned escargot, use whole canned button mushrooms for a similar bake.
6. Bake 10 to 12 minutes, until the butter is bubbling and the crumbs are golden brown. Broil for 30 to 60 seconds for extra color.
7. Rest 2 minutes, since the butter is very hot. Serve with sliced baguette to mop up the garlic butter.