Escargot – Bruno Albouze

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds depth without alcohol.

Bring a pot of water to a boil and add aromatics, optionally a bouillon cube.

Turn off the heat and add the escargot, letting them sit for 1 hour.

Drain and refrigerate the escargot until ready to use.

Toast almonds and hazelnuts until fragrant, then blend into a coarse meal.

In a food processor, blend garlic and shallots with fresh herbs until finely chopped.

Add lemon zest, softened butter, nut meal, salt, white pepper, and Pernod to the herb mixture and blend until combined.

Fill the inside of each escargot shell with the butter mixture, then insert the escargot and fill the gap, smoothing out with a small offset spatula.

Preheat the oven to 425°F (220°C).

Place the filled escargot shells in a baking dish and bake for about 10 minutes until bubbling.

Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens