Escargots with Pernod Butter

  • serves 4
Christine Cushing
Christine Cushing

If frozen snails in the shell aren't available, use shelled snails.

34 Ratings
Directions for: Escargots with Pernod Butter


1 Tbsp parsley, chopped (15 ml)

1 Tbsp chervil, chopped (15 ml)

2 cloves garlic

2 Tbsp pernod (30 ml)

¼ cup butter, unsalted (60 ml)

24 frozen snails, in the shell

Sprigs of chervil, for garnish

Lemon wedges

Coarse salt and freshly cracked black pepper


1. Preheat oven to 400 degrees F.

2. Put parsley, chervil, garlic, pernod and butter into the bowl of a mini food processer. Season with salt and pepper and puree until smooth. Place snails into 4 escargot dishes and top with the butter mixture. Bake in oven until bubbly, about 9 minutes. Garnish with sprigs of chervil and some lemon wedges.

See more: Herbs, Citrus, Appetizer, Bake, Dinner, Side, Shellfish, Eggs/Dairy, French

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