Ingredients

• 2 cans escargot (7–8 oz total), drained and rinsed
• 4 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp parsley, chopped
• 1 tbsp shallot or onion, finely minced (optional)
• 1 tbsp white wine (optional, but adds flavor)
• ½ tsp lemon juice
• Salt, to taste
• Black pepper, to taste
• Pinch of paprika (optional)
• French bread or baguette, for dipping

Directions

• Drain and rinse escargot well. Pat dry with paper towels.
• In a bowl, mix:
• softened butter
• garlic
• parsley
• shallot
• white wine
• lemon juice
• pinch of salt, pepper, and paprika
• Mix until smooth
• Place escargot in a baking dish
• Pour the garlic butter over the escargot
• Bake at 400°F for 10–12 minutes, until butter is bubbling
• Serve immediately with warm crusty bread to soak up all the garlic butter.

Optional upgrade

Add:

• grated Parmesan on top
  or
• a tiny splash of cognac or Pernod for a classic French flavor.