French‑Inspired Miso‑Butter Escargot

Ingredients

• 12 pieces Escargot (canned, drained)
• 3 tablespoons Unsalted butter
• 1 tablespoon White miso paste
• 1 clove Garlic, minced
• 1 tablespoon Fresh parsley, chopped
• 4 slices Baguette, sliced and toasted
• 1 teaspoon Lemon juice(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   Preheat the oven to 200°C (400°F).

2. 2

   In a small saucepan, melt the butter over low heat, then stir in the miso paste, minced garlic, and lemon juice (if using) until smooth; remove from heat.

3. 3

   Place the escargot pieces in a small baking dish, spoon the miso‑butter sauce over them, and sprinkle with chopped parsley and black pepper.

4. 4

   Bake for 8‑10 minutes, until the sauce is bubbling and the escargot are heated through.

5. 5

   Serve immediately with the toasted baguette slices for dipping.