Recipe courtesy of Emeril Lagasse
31 min
20 min
11 min
4 servings


  • 24 canned escargots, rinsed and drained
  • 3 cups red wine
  • 1/2 cup chopped onions
  • 1/4 cup chopped carrots
  • 1/4 cup chopped celery
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 2 sticks of butter, at room temperature
  • 1/4 cup chopped garlic
  • 1/4 cup finely chopped fresh parsley leaves
  • Salt
  • Freshly ground black pepper
  • 4 escargot molds
  • Crusty bread


Preheat to 400 degrees F.

Rinse and drain the escargots.

In a saucepan, over medium heat, combine the red wine, mirepoix, bay leaf and peppercorns. Bring the liquid to a simmer. Poach the escargots in batches for 15 seconds. Drain, set aside and reserve 2 tablespoons of the liquid.

In a small mixing bowl, combine the butter, garlic and parsley. Mix well. Season with salt and pepper. Season the escargots with salt and pepper, and place in the escargot mold. Place 2 heaping teaspoons of the butter mixture on top of each escargot. Place the molds on a baking sheet and place in the oven. Cook for 6 to 10 minutes, or until the butter is bubbly. Remove and serve with the crusty bread.

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