ESCARGOTS À LA PROVENÇALE - À L'ANCIENNE

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

escargots

💰Cheaper: mushrooms

Mushrooms provide a similar texture for a vegetarian option.

white wine

💰Cheaper: chicken broth

Chicken broth adds moisture and flavor without alcohol.

bread crumbs

🥗Healthier: ground almonds

💰Cheaper: crushed crackers

Ground almonds add crunch with fewer carbs.

Preheat the oven to 375°F (190°C).

Melt butter in a small saucepan over low heat.

Add minced garlic and shallots to the melted butter; sauté until fragrant, about 2-3 minutes.

Stir in chopped parsley, lemon juice, salt, black pepper, and herbs de Provence.

Remove from heat and let the mixture cool slightly.

Place escargots in their shells or in a baking dish.

Spoon the garlic butter mixture generously into each escargot shell or over the snails in the dish.

Sprinkle bread crumbs over the top of the escargots.

Drizzle with olive oil for extra richness.

Bake in the preheated oven for 10-15 minutes until bubbly and golden.

Serve immediately with crusty bread for dipping.

Garnish with additional parsley if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens