Fusion Recipe: Lemongrass-Ginger Snails

Lemongrass-Ginger Snails

 This sophisticated Escargots à la Citronnelle recipe takes the classic French appetiser to an exotic new level, making it a truly unique offering for a festive celebration. Tender escargots are baked in their shells with a rich, aromatic butter infused not only with traditional garlic and parsley, but also with the bright, citrusy notes of lemongrass and the pungent warmth of fresh ginger. The result is a harmonious blend of earthy, garlicky richness with a refreshing, spicy Vietnamese twist, served bubbling hot with crusty baguette for dipping. It's an elegant and adventurous start to any special meal.



Escargots à la Citronnelle (Lemongrass-Ginger Snails)


This recipe offers a fragrant, zesty twist on the traditional French classic.


Ingredients

  • 24 Cooked Escargots (canned, usually in brine; drained and rinsed thoroughly)
  • 24 Empty Snail Shells (cleaned and sterilised), or an escargot dish
  • 150g Unsalted Butter, softened
  • 4 cloves Garlic, minced very finely
  • 2 tbsp Fresh Lemongrass, very finely minced (use only the tender white part)
  • 1 tbsp Fresh Ginger, minced or grated
  • 1/4 cup Fresh Parsley, finely chopped1
  • 1 tbsp Dry White Wine (e.g., Sauvignon Blanc) or Chicken Stock
  • 1 tbsp Fresh Lime Juice (or Calamansi juice for a Vietnamese twist)
  • 1/4 tsp Salt
  • Pinch of Black Pepper
  • Optional: A tiny pinch of Chilli Flakes for heat.
  • Crusty Baguette, for serving

Instructions and Method


1. Prepare the Aromatic Butter

  1. Soften Butter: Ensure the butter is truly softened to room temperature so it creams easily.
  2. Combine Aromatics: In a medium bowl, combine the softened butter, minced garlic, finely minced lemongrass, minced ginger, and chopped parsley.
  3. Add Liquids & Seasoning: Add the white wine (or stock), fresh lime juice, salt, pepper, and optional chilli flakes.
  4. Mix Thoroughly: Using a fork or a small spatula, mix all the ingredients together thoroughly until well combined. The butter should be evenly infused with the aromatics.


2. Prepare the Escargots

  1. Place Butter: Put a small dollop of the prepared aromatic butter into the bottom of each clean snail shell.
  2. Insert Escargot: Place one drained escargot on top of the butter.
  3. Top with Butter: Top each escargot with another generous dollop of the aromatic butter, ensuring the snail is fully encased and the shell is filled. If using an escargot dish, simply place the snails in the divots and cover with butter.


3. Bake

  1. Preheat Oven: Preheat your oven to 200 degree C (400 degree F).
  2. Arrange: Arrange the filled snail shells in an escargot dish, or on a small oven-safe tray (you can line the tray with a little crumpled foil to keep the shells upright if not using a dedicated dish).
  3. Bake: Bake for 8 to 12 minutes, or until the butter is bubbling vigorously and fragrant. The snails themselves are pre-cooked, so you're just heating them through and melting/infusing the butter.


4. Serve

  1. Serve Immediately: Carefully transfer the hot escargots to serving plates.
  2. Baguette: Serve immediately with plenty of fresh, crusty baguette for dipping into the fragrant, bubbling butter.


Chef's Tips

  • Fresh Aromatics are Key: For the best flavour, use fresh lemongrass and ginger. Powdered versions will not give the same vibrant, aromatic punch. Ensure the lemongrass are finely minced; tough pieces can be fibrous.
  • Room Temperature Butter: This is crucial for easy mixing and even distribution of flavours.
  • Don't Overcook: The escargots are already cooked. You're just heating them through and getting the butter hot and bubbling. Overcooking can make them rubbery.
  • Presentation: An escargot dish helps keep the snails upright and collects all that delicious butter. If you don't have one, small ceramic ramekins can also work to collect the butter for dipping.
  • Calamansi Twist: Using fresh calamansi juice instead of lime juice will introduce a more authentic Filipino/Southeast Asian citrus note that complements the ginger and lemongrass beautifully.
  • Make Ahead: The aromatic butter can be made a day or two in advance and stored in the fridge. You can even stuff the shells and freeze them on a tray; once frozen solid, transfer them to a freezer bag. Bake from frozen, adding an extra few minutes to the cooking time.

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