Ingredients:

  • 1 lb canned escargots, drained
  • 1 tbsp lemon juice
  • 1/2 cup unsalted butter, softened
  • 3 tbsp fresh flat-leaf parsley, finely minced
  • 4 cloves garlic, minced into a paste
  • 1 small shallot, minced
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper
  • 1 tsp lemon juice
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Rinse the drained escargots under cold water for 2 minutes. Place them in a bowl with 1 tbsp lemon juice and let them sit for 5 minutes to neutralize the brine. Use paper towels to pat each snail completely dry.
  2. In a medium bowl, combine the minced garlic, shallot, parsley, salt, pepper, and 1 tsp lemon juice. Fold in the 1/2 cup softened butter using a spatula until the herbs are evenly distributed and the mixture is a pale, uniform green.
  3. Preheat the oven to 400°F (200°C). Place one snail into each shell or ramekin. Top each snail with a generous dollop of the garlic-herb butter and sprinkle a pinch of the 1/4 cup grated Parmesan cheese over the top.
  4. Place the shells or ramekins on a baking sheet and bake for 10–12 minutes until the butter is bubbling vigorously and the edges are deep golden-brown; snails should reach an internal temperature of 145°F (63°C).