Escargot with Garlic and Parsley Butter

Name: Escargot with Garlic and Parsley Butter
Yield: 4
Cuisine: French
Ingredients: 24 canned or jarred escargot, drained; 24 escargot shells (or a snail dish with wells); 1/2 cup unsalted butter, softened; 4 cloves garlic, minced; 1/4 cup parsley, finely chopped; 1 small shallot, minced; 1 tablespoon dry white wine; Salt and pepper, to taste; Crusty bread, to serve

Serve when

The last dish in Adam's rundown of the night's menu — right after he names the bouillabaisse.

In the movie

Theatrical

00:11:28 Adam finishes his imagined menu: 'followed by escargot with garlic and parsley butter' — to which David immediately objects that escargot is old-fashioned.

Escargot closes out the tasting menu Adam recites at the bar — and gets shot down instantly. David tells him flat out that "escargot is old-fashioned," a needle Adam ignores completely. It's a quick, funny stand-in for the film's real argument: whether a dish this classically French can still earn its place on a menu built to win a third star, or whether keeping it is stubbornness dressed up as principle.

Ingredients

24 canned or jarred escargot, drained
24 escargot shells (or a snail dish with wells)
1/2 cup unsalted butter, softened
4 cloves garlic, minced
1/4 cup parsley, finely chopped
1 small shallot, minced
1 tablespoon dry white wine
Salt and pepper, to taste
Crusty bread, to serve

Method

Beat the softened butter with the garlic, parsley, shallot, wine, salt, and pepper until well combined.
Place one snail in each shell (or well), then pack each opening with the garlic-parsley butter, smoothing the top flush with the shell.
Arrange on an escargot dish or a bed of rock salt to hold them upright, and bake at 425°F for 8–10 minutes, until the butter is bubbling and fragrant.
Serve immediately with crusty bread for mopping up the butter.

Beyond the recipe

Watch & shop

HIC 12-Well Porcelain Escargot Dish

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