Garlic Butter Escargots in Ramekins
Garlic Butter Escargots in Ramekins, with measured ingredients and a clear cooking method. Serve with Belgian Blonde for a relaxed ProjectBeer table.
appetizer · Serves 4
Garlic Butter Escargots in Ramekins
Bring garlic butter escargots in ramekins to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Belgian Blonde when the food is ready.
Ingredients
Serves 4
24 canned cooked snails, drained
80 g softened butter
3 garlic cloves, crushed
20 g parsley, chopped
1 small shallot, finely chopped
1/4 tsp black pepper
1 baguette
Instructions
Heat oven to 210°C, 190°C fan. Rinse canned snails if directed on the tin, drain and pat dry.
Beat butter with garlic, parsley, shallot and pepper until evenly combined.
Divide snails between 4 small ovenproof ramekins, cover with butter and stand on a baking tray.
Bake for 12–15 minutes until bubbling and piping hot throughout. Rest for 2 minutes and serve carefully with baguette slices.
Serving Suggestions
Serve as a starter or part of a sharing spread, using the temperature and accompaniments in the method. Set out small plates and let guests help themselves.
Pairing Tips
Start with Belgian Blonde. Light honeyed malt and fruity yeast notes work with gentle sweetness and rich textures while a dry finish provides balance. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.