🐌 Scroll 001: Escargot — The Adventurer’s Bite

Ingredients

• 24 prepared snails (canned or cleaned, par-cooked)
• 24 clean snail shells or escargot dishes
• 100 g (7 tbsp) unsalted butter, softened
• 3 garlic cloves, finely minced
• 2 tbsp parsley, finely chopped
• 1 tbsp shallot, minced
• ½ tsp sea salt, ¼ tsp black pepper
• 1 splash dry white wine (optional)
• Baguette slices, for serving

Method

1. Butter blend: Mix butter with garlic, parsley, shallot, salt, pepper. Chill briefly to firm.
2. Shell fill: Place a dab of butter in each shell, tuck a snail inside, cover with more butter to seal.
3. Bake: Arrange shells in escargot dish. Splash lightly with wine. Bake at 200°C / 400°F for 8–10 min until butter bubbles.
4. Serve: Present hot with baguette slices to soak the garlic-herb butter.

Craft cues: Too bland? Use older, richer butter with more garlic-parsley punch. Butter drying out? Add a spoon of stock or wine. Snails chewy? Pre-cook gently and don’t overbake.