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Escargot Gratin with Parmesan Crust

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer
Cuisine French
Servings 4 (as an appetizer or side dish)

Equipment

  • Ramekins or muffin tin Perfect for individual servings. You can also use a small baking dish if you prefer to make a single cassolette.
  • Sauté pan To prep the buttery garlic mushroom base.
  • Mixing bowls For combining the crust ingredients.
  • Microplane or zester For lemon zest and finely grating Parmesan.
  • Oven with broiler setting For that crispy, gratinéed top.

Ingredients
  

For the escargot mixture

  • 2 cans of escargots about 7 oz each, rinsed and patted dry
  • 3 tablespoons unsalted butter
  • 4 garlic cloves finely minced
  • 1 small shallot minced
  • ½ teaspoon chili flakes optional, for heat
  • ½ cup dry white wine like Sauvignon Blanc or Chardonnay
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley finely chopped
  • Salt and freshly cracked black pepper to taste

For the gratin base

  • 1 cup heavy cream
  • ½ cup finely chopped mushrooms cremini or button work well
  • 1 tablespoon Dijon mustard
  • Pinch of nutmeg

For the Parmesan crust

  • ½ cup freshly grated Parmesan cheese
  • ⅓ cup panko breadcrumbs
  • 1 tablespoon melted butter
  • 1 teaspoon thyme leaves fresh preferred, dried acceptable

Instructions
 

Step 1: Sauté aromatics and escargots

  1. In a sauté pan, melt the butter over medium heat. Add the garlic and shallot, cooking for 1–2 minutes until fragrant. Add the escargots and cook for another 2–3 minutes, allowing them to absorb the aromatics. Pour in the white wine and let it reduce by half—about 4–5 minutes. Stir in lemon zest, juice, and parsley. Season with salt, pepper, and optional chili flakes. Set aside.

Step 2: Prepare the gratin base

  1. In another saucepan, combine the chopped mushrooms, cream, Dijon mustard, and a pinch of nutmeg. Let it simmer gently for about 5 minutes, until slightly thickened and infused. Stir in the escargot mixture and spoon everything into individual ramekins or a small casserole dish.

Step 3: Make the Parmesan crust

  1. Mix the panko, Parmesan, thyme, and melted butter in a small bowl. Sprinkle this generously over the top of each ramekin.

Step 4: Bake and broil

  1. Preheat the oven to 375°F (190°C). Bake for 15 minutes or until bubbling at the edges. Switch to broil for the last 2 minutes to crisp the top until golden brown—watch closely to avoid burning.

Step 5: Serve immediately

  1. Serve hot, garnished with extra parsley or a lemon wedge. Don’t forget crusty bread or crostini to scoop up all that buttery goodness!