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1 can escargot, drained and rinsed
½ cup room temperature butter
1 tablespoons shallot, minced
2-3 cloves garlic, minced
¼ cup parsley, finely chopped
Zest of 1 lemon
½ cup Pernod
¼ cup white wine
French bread, sliced ½ inch thick and toasted with olive oil until golden


Stir together the butter, shallot, garlic, parsley and lemon zest until well mixed, allow to cool. Heat the escargot with the Pernod and white wine until the liquid reduces by ¾ of the way down and the snails are very warm. Stir in about 2 tablespoons of the butter mixture, allow it to mix together; add more if needed. Season with salt to taste.

Serve with warm toast.