📍 Where this dish comes from: Nice · Promenade des Anglais
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Discover the history of this region →
Burgundy’s iconic starter — plump snails nestled in their shells, filled with a generous plug of garlic-parsley-shallot butter and baked until sizzling and fragrant. When properly made, the butter is so deeply flavored it could be drunk straight from the shell. This is one of French cuisine’s greatest indulgences, and naturally low-carb.
What You’ll Need
Servings: 4 servings
Calories: 380kcal
Ingredients
- 48 canned or jarred escargots (snails) drained
- 48 snail shells (or use ramekins if shells unavailable)
- 200 g unsalted butter (softened) garlic butter
- 4 large garlic cloves finely minced; garlic butter
- 4 shallots finely minced; garlic butter
- Large bunch flat-leaf parsley (leaves only), finely chopped garlic butter
- 1 tbsp dry white wine garlic butter
- Salt, white pepper garlic butter
- 1 pinch cayenne garlic butter
- Squeeze lemon juice garlic butter
Instructions
- Make garlic butter: beat softened butter until fluffy. Mix in garlic, shallots, parsley, white wine, cayenne, and lemon juice. Season generously.
- Refrigerate butter 30 minutes to firm slightly.
- Preheat oven to 220°C.
- Place a small plug of garlic butter (about ¼ tsp) in the bottom of each shell.
- Push one snail into each shell. Fill opening completely with garlic butter, smoothing the top.
- Place stuffed shells in snail dishes or on a baking sheet lined with crumpled foil to hold them upright.
- Bake 8–12 minutes until butter is sizzling and beginning to color. Serve immediately.
Nutrition
Serving: 1serving | Calories: 380kcal | Protein: 18g | Fat: 32g
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Health Benefits
- Escargots are exceptionally high in protein (16g per 100g) and naturally low in fat.
- Snails are a good source of magnesium and iron among animal proteins.
- Parsley provides vitamin C in significant amounts relative to its weight.