Venturing beyond the classic shell? You’re in for a treat! This collection transforms escargot into approachable, shell-free delights perfect for adventurous home cooks. From elegant appetizers to cozy main dishes, discover how this French delicacy can become your new weeknight favorite or impressive dinner party star. Let’s dive into these creative, delicious recipes that make gourmet cooking feel effortlessly doable in your own kitchen.
Garlic Butter Seared Escargot
Omg, you haven’t lived until you’ve tried this garlicky, buttery, restaurant-worthy appetizer at home. It’s shockingly simple to make and wildly impressive to serve. Get ready to sear some snails.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– A 7-oz can of escargot, drained and rinsed
– A whole stick (1/2 cup) of unsalted butter
– A whole head of garlic, minced (about 2 tbsp)
– A big handful of fresh parsley, finely chopped (about 1/4 cup)
– A good glug of dry white wine (about 1/4 cup)
– A squeeze of fresh lemon juice (about 1 tbsp)
– A couple of big pinches of kosher salt
– A few cracks of fresh black pepper
Instructions
1. Pat your drained and rinsed escargot completely dry with paper towels—this is key for a good sear.
2. Melt your whole stick of unsalted butter in a large skillet over medium-high heat.
3. Once the butter is foaming, carefully add the dried escargot in a single layer. Let them sear undisturbed for 2 minutes to get a golden crust.
4. Flip each escargot and sear the other side for another 2 minutes.
5. Reduce the heat to medium and add all of your minced garlic. Cook, stirring constantly, for exactly 1 minute until fragrant but not browned.
6. Pour in your glug of dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
7. Let the mixture simmer for 2-3 minutes until the wine reduces by about half.
8. Remove the skillet from the heat and immediately stir in your chopped parsley, squeeze of lemon juice, pinches of salt, and cracks of pepper.
9. Taste and adjust seasoning right in the pan—the butter sauce should be perfectly balanced.
Just served, these snails are tender with a satisfyingly crisp sear, swimming in a sauce that’s rich, garlicky, and bright from the lemon. Spoon them straight from the skillet with crusty bread for dipping, or be fancy and serve them in their shells for a serious wow factor.
Herb-Infused Escargot in White Wine Sauce
Let’s elevate your dinner party game with this French classic that’s easier than you think. Luxuriate in plump snails bathed in a buttery white wine sauce—it’s fancy without the fuss. Grab your garlic press and let’s get cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– A couple of 7-ounce cans of escargot, drained and rinsed
– ½ cup of dry white wine (like Sauvignon Blanc)
– ½ cup of unsalted butter, softened
– 4 cloves of garlic, minced
– A small handful of fresh parsley, finely chopped
– 1 tablespoon of fresh thyme leaves
– A splash of fresh lemon juice
– ¼ teaspoon of salt
– A pinch of black pepper
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a medium bowl, combine the softened butter, minced garlic, chopped parsley, thyme leaves, lemon juice, salt, and black pepper. Mix thoroughly until it forms a smooth, fragrant herb butter.
3. Tip: Use room-temperature butter for easier blending—it’ll incorporate the herbs better without clumping.
4. Place the drained escargot in a single layer in a small baking dish or escargot plates.
5. Spoon the herb butter evenly over the escargot, coating each one generously.
6. Pour the white wine into the dish around the escargot, being careful not to wash off the butter.
7. Tip: Choose a dry white wine you’d drink—it reduces to a more flavorful sauce without sweetness.
8. Bake in the preheated oven for 15–20 minutes, or until the sauce is bubbling and the tops are lightly golden.
9. Tip: Check at 15 minutes; overcooking can make the escargot rubbery, so pull them out as soon as they’re hot and bubbly.
10. Remove from the oven and let rest for 2–3 minutes before serving.
The texture is tender with a slight chew, swimming in a rich, garlicky sauce that’s bright from the lemon and herbs. Serve it straight from the baking dish with crusty bread to soak up every drop, or spoon it over pasta for a decadent twist.
Creamy Escargot Mushroom Caps
Punch up your appetizer game with these creamy, garlicky mushroom caps stuffed with escargot. They’re the ultimate fancy-but-easy party snack that’ll have everyone asking for the recipe. Ready in under 30 minutes, they deliver restaurant-worthy flavor without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 16 large cremini mushroom caps (about 1.5 inches wide)
– One 7-ounce can of escargot, drained and rinsed
– 4 ounces of cream cheese, softened
– 1/4 cup of grated Parmesan cheese
– 3 cloves of garlic, minced
– 2 tablespoons of unsalted butter, melted
– A splash of dry white wine (about 2 tablespoons)
– A couple of sprigs of fresh parsley, finely chopped
– Salt and black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Remove the stems from the mushroom caps and place them stem-side up on the baking sheet.
3. In a medium bowl, combine the softened cream cheese, grated Parmesan, minced garlic, melted butter, and white wine. Tip: Let the cream cheese sit at room temperature for 30 minutes to soften easily.
4. Fold in the drained escargot and half of the chopped parsley until evenly mixed.
5. Season the mixture with a pinch of salt and a few cracks of black pepper.
6. Spoon the filling generously into each mushroom cap, mounding it slightly.
7. Bake in the preheated oven for 10–12 minutes, until the mushrooms are tender and the tops are golden brown. Tip: Check at 10 minutes—the filling should bubble slightly.
8. Remove from the oven and let cool for 2–3 minutes. Tip: They’ll be hot, so wait a bit to avoid burning your mouth.
9. Garnish with the remaining chopped parsley before serving.
Here’s the magic: each bite delivers a tender, juicy mushroom with a rich, garlicky cream filling and a subtle briny kick from the escargot. Serve them warm straight from the oven, or pair with a crisp white wine for an elegant touch—they’re perfect for impressing guests or treating yourself on a cozy night in.
Cheesy Escargot Mini Tartlets
Punch up your appetizer game with these buttery, cheesy escargot tartlets. Perfect for parties or a fancy snack, they’re surprisingly simple to make and guaranteed to impress. Get ready to bake some serious flavor bombs.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 package of frozen puff pastry sheets (thawed)
– 1 can of escargot (about 24 snails), drained and rinsed
– 1 cup of shredded Gruyère cheese
– ½ cup of unsalted butter, softened
– 4 cloves of garlic, minced
– a handful of fresh parsley, finely chopped
– a splash of dry white wine
– a pinch of salt and black pepper
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to about ¼-inch thickness.
3. Use a round cookie cutter (about 2 inches in diameter) to cut out 24 circles from the pastry.
4. Press each circle into the cups of a mini muffin tin to form tartlet shells.
5. In a small bowl, mix the softened butter, minced garlic, chopped parsley, salt, and pepper until well combined.
6. Spoon about ½ teaspoon of the garlic butter mixture into the bottom of each tartlet shell.
7. Place one escargot in each shell on top of the butter mixture.
8. Sprinkle a generous pinch of shredded Gruyère cheese over each escargot.
9. Add a tiny splash of dry white wine (about ¼ teaspoon) to each tartlet for extra moisture.
10. Bake in the preheated oven for 15–20 minutes, or until the pastry is golden brown and puffed.
11. Remove from the oven and let cool in the tin for 5 minutes before serving.
12. Transfer the tartlets to a serving platter while still warm.
Oozing with garlic butter and melted cheese, these tartlets offer a crispy, flaky crust that gives way to tender escargot. Serve them immediately with a sprinkle of extra parsley for a pop of color, or pair with a light salad for a complete appetizer spread.
Escargot and Spinach Stuffed Pastry Puffs
Elevate your appetizer game with these buttery, flaky pastry puffs. They’re packed with garlicky escargot and fresh spinach—a French bistro classic turned party-perfect finger food.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
- 1 package (17.3 oz) frozen puff pastry sheets, thawed
- 1 can (7.5 oz) escargot, drained and rinsed
- 2 cups fresh spinach, roughly chopped
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten (for egg wash)
- A splash of dry white wine (about 2 tbsp)
- A pinch of salt and black pepper
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a medium skillet over medium heat, melt 2 tablespoons of the butter.
- Add the minced garlic and cook for 1 minute until fragrant—don’t let it brown.
- Tip: Toasting the garlic lightly enhances flavor without bitterness.
- Add the chopped spinach and cook for 2-3 minutes until wilted, stirring constantly.
- Stir in the escargot and cook for another 2 minutes to warm through.
- Pour in the white wine and let it simmer for 1 minute to reduce slightly.
- Remove from heat and mix in the parsley, Parmesan, salt, and pepper. Set aside to cool slightly.
- On a lightly floured surface, roll out one puff pastry sheet to a 10×10-inch square.
- Cut the pastry into 16 equal squares using a sharp knife or pizza cutter.
- Place about 1 tablespoon of the escargot-spinach filling in the center of each square.
- Tip: Avoid overfilling to prevent leaks during baking.
- Fold each square into a triangle, pressing the edges firmly with a fork to seal.
- Arrange the pastries on the prepared baking sheet, spacing them 1 inch apart.
- Brush the tops lightly with the beaten egg wash for a golden finish.
- Tip: Egg wash gives that professional, shiny crust—don’t skip it!
- Bake for 20-25 minutes until puffed and deep golden brown.
- Let cool for 5 minutes before serving. A flaky, buttery crust gives way to a savory garlic-herb filling with tender escargot. Serve warm with a side of aioli for dipping, or pair with a crisp white wine to highlight the rich flavors.
Escargot in Parmesan Thyme Sauce
Just when you thought snails couldn’t get more bougie—enter this garlicky, cheesy, herb-kissed situation. Jump into this French classic with a parmesan twist that’s surprisingly simple to nail at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– A couple of 7-ounce cans of escargot, drained and rinsed
– 1/2 cup of unsalted butter, softened
– 4 cloves of garlic, minced
– A big handful of fresh thyme leaves (about 2 tablespoons)
– 1/2 cup of grated parmesan cheese
– A splash of dry white wine (about 1/4 cup)
– A pinch of salt and a few cracks of black pepper
– A baguette, sliced for serving
Instructions
1. Preheat your oven to 400°F.
2. In a medium bowl, mash together the softened butter, minced garlic, thyme leaves, and parmesan cheese until well combined—this is your flavor-packed compound butter.
3. Season the drained escargot lightly with salt and pepper, then toss them gently in the butter mixture until evenly coated. Tip: Rinsing the escargot removes any canned brine taste for a cleaner flavor.
4. Arrange the coated escargot in a single layer in a small baking dish or escargot plates if you have them.
5. Pour the white wine evenly over the escargot in the dish.
6. Bake at 400°F for 12-15 minutes, until the butter is bubbling and the tops are lightly golden. Tip: Watch closely after 10 minutes to avoid burning the cheese.
7. While baking, toast the baguette slices in the oven or a toaster until crisp—about 5 minutes at 400°F works perfectly.
8. Remove the escargot from the oven and let them cool for 2-3 minutes before serving. Tip: Letting them rest allows the sauce to thicken slightly for better dipping.
9. Serve immediately with the toasted baguette slices for scooping up all that saucy goodness.
Forget everything you thought about escargot being fussy—this version is all about that rich, garlicky parmesan sauce clinging to tender snails. Finish it with extra thyme sprinkled on top for a fresh herbal pop, or dunk crusty bread straight into the baking dish for the ultimate shareable appetizer.
Savory Escargot and Garlic Bread Bake
Y’all, get ready to level up your appetizer game with this French-inspired twist that’s about to go viral. We’re talking buttery snails, garlicky bread, and a cheesy bake that’s pure comfort—no fancy restaurant required. Prep it in minutes and watch it disappear even faster.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of cans of escargot (about 24 snails total), drained
– A loaf of crusty French bread, cut into 1-inch cubes
– A stick of unsalted butter (½ cup), melted
– 4 cloves of garlic, minced
– A handful of fresh parsley, chopped (about ¼ cup)
– A splash of dry white wine (about 2 tbsp)
– A cup of shredded Gruyère cheese
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish lightly.
2. In a medium bowl, combine the melted butter, minced garlic, chopped parsley, white wine, salt, and black pepper—whisk it until smooth.
3. Add the drained escargot to the butter mixture, tossing gently to coat each snail evenly.
4. Tip: Let the escargot marinate in the butter mixture for 5 minutes to soak up all that garlicky flavor.
5. Spread the bread cubes in an even layer at the bottom of the greased baking dish.
6. Pour the escargot and butter mixture over the bread, ensuring everything is well-covered.
7. Sprinkle the shredded Gruyère cheese evenly over the top.
8. Tip: For extra crispiness, press the bread down slightly with a spoon before baking.
9. Bake in the preheated oven for 20–25 minutes, until the cheese is bubbly and golden brown.
10. Tip: Check at 20 minutes—if the top isn’t browned enough, broil for 1–2 minutes, watching closely to avoid burning.
11. Remove from the oven and let it cool for 5 minutes before serving.
Perfectly crispy on top with a soft, buttery center, this bake delivers a rich garlic punch balanced by the tender escargot. Pair it with a simple green salad for a full meal, or scoop it straight from the dish—it’s that addictive.
Spicy Escargot in Tomato Basil Sauce
You’ve never had snails like this. Spicy, saucy, and totally TikTok-worthy—this dish turns fancy escargot into a weeknight win. Grab your skillet and let’s go.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cans (7 oz each) of escargot, drained and rinsed
– 1 tablespoon of olive oil
– 1 small yellow onion, finely chopped
– 3 cloves of garlic, minced
– A pinch of red pepper flakes (or more if you’re brave!)
– 1 can (14.5 oz) of crushed tomatoes
– A splash of dry white wine (about ¼ cup)
– A handful of fresh basil leaves, roughly torn
– Salt and black pepper to season
– A couple of tablespoons of butter
– Crusty bread for serving (optional but highly recommended)
Instructions
1. Heat the olive oil in a large skillet over medium heat until it shimmers.
2. Add the chopped onion and cook for 5 minutes, stirring occasionally, until soft and translucent.
3. Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant—don’t let the garlic burn!
4. Pour in the crushed tomatoes and white wine, then bring the mixture to a simmer.
5. Reduce the heat to low, cover the skillet, and let it simmer for 10 minutes to thicken the sauce.
6. While the sauce simmers, pat the drained escargot dry with paper towels to ensure they sear nicely.
7. Uncover the skillet, add the escargot to the sauce, and stir to coat evenly.
8. Cook for 5 minutes over medium heat, stirring occasionally, until the escargot are heated through.
9. Stir in the torn basil leaves and butter until the butter melts and the basil wilts slightly.
10. Season with salt and black pepper, then remove from heat.
A rich, tangy tomato sauce clings to each tender escargot, with a kick from the pepper flakes and freshness from the basil. Serve it straight from the skillet with crusty bread to soak up every last drop, or spoon it over pasta for a heartier twist.
Escargot and Herb Butter Sliders
Pivot your party game with these buttery, garlicky sliders that turn escargot into the ultimate crowd-pleaser. They’re fancy enough for date night but easy enough for game day—trust me, nobody will guess the secret ingredient.
Serving: 12 sliders | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- One 7-ounce can of escargot, drained and rinsed
- A stick of unsalted butter, softened
- A couple of garlic cloves, minced
- A handful of fresh parsley, finely chopped
- A splash of dry white wine
- A pinch of salt
- A dozen slider buns
- A sprinkle of grated Parmesan cheese
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a medium bowl, mash the softened butter with the minced garlic and chopped parsley until well combined. Tip: Use room-temperature butter for easier mixing and a smoother herb butter.
- Stir in the drained escargot, white wine, and salt until everything is evenly coated.
- Spoon the escargot mixture into the slider buns, placing them open-faced on the prepared baking sheet.
- Sprinkle each slider with a bit of Parmesan cheese.
- Bake for 8–10 minutes, or until the butter is bubbling and the edges of the buns are golden brown. Tip: Keep an eye on them after 8 minutes to avoid burning—the buns toast quickly.
- Remove from the oven and let cool for 2 minutes before serving. Tip: Letting them rest helps the flavors meld and prevents burns from hot butter.
These sliders deliver a tender, juicy bite with a rich, garlicky butter that soaks into every nook of the bun. The texture is surprisingly light, with the escargot adding a subtle chew that pairs perfectly with the crispy Parmesan topping. Try serving them with a side of arugula salad for a fresh contrast, or stack them on a platter for a stunning appetizer that disappears fast.
Lemon-Dill Escargot Salad
Y’all, get ready to level up your salad game with this zesty twist. We’re taking escargot from fancy appetizer to fresh, vibrant salad star. Bold flavors meet bright textures for a dish that’s surprisingly easy and totally Instagram-worthy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– A couple of 5-oz cans of escargot, drained and rinsed
– A big handful of mixed greens (about 6 cups)
– 1 lemon, you’ll need both zest and juice
– A generous glug of olive oil (about ¼ cup)
– A small bunch of fresh dill, chopped (about ¼ cup)
– 2 cloves of garlic, minced
– A splash of white wine (about 2 tbsp)
– A pinch of salt and a few cracks of black pepper
– A handful of cherry tomatoes, halved
– A ¼ cup of shaved Parmesan
Instructions
1. Pat your drained escargot completely dry with paper towels—this helps them get a nice sear instead of steaming.
2. Heat 2 tablespoons of olive oil in a skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the escargot to the hot skillet and cook for 3-4 minutes, stirring occasionally, until lightly browned.
4. Toss in the minced garlic and cook for just 30 seconds until fragrant to avoid burning.
5. Pour in the white wine to deglaze the pan, scraping up any browned bits, and let it simmer for 1 minute until slightly reduced.
6. Remove the skillet from the heat and stir in the lemon zest, half of the chopped dill, salt, and pepper. Set aside to cool slightly.
7. In a large bowl, whisk together the remaining olive oil, juice from the lemon, and the rest of the dill to make your dressing.
8. Add the mixed greens and halved cherry tomatoes to the bowl with the dressing and toss gently to coat everything evenly.
9. Divide the dressed greens among four plates or bowls.
10. Top each serving with the warm escargot mixture, spooning any pan juices over the top.
11. Finish each plate with a sprinkle of shaved Parmesan.
Enjoy the fantastic contrast of warm, garlicky escargot against the cool, crisp greens. Each bite delivers a bright lemon-dill punch that makes this salad feel special yet totally approachable. Try serving it with crusty bread to soak up every last drop of that delicious dressing.
Escargot with Roasted Red Pepper Coulis
A viral-worthy twist on a French classic that’s easier than you think. Elevate your dinner party with these garlicky snails and a vibrant, smoky red pepper sauce. Get ready to impress—no fancy restaurant required.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of cans of escargot (about 24 snails), drained
– A splash of dry white wine
– 3 large red bell peppers
– A couple of cloves of garlic, minced
– A quarter cup of heavy cream
– 2 tablespoons of butter
– A tablespoon of olive oil
– A pinch of salt
– A pinch of black pepper
Instructions
1. Preheat your oven to 425°F.
2. Place the red bell peppers on a baking sheet and roast for 20 minutes, turning halfway, until skins are charred and blistered.
3. Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
4. Peel the peppers, discard the stems and seeds, and roughly chop the flesh.
5. In a blender, combine the chopped peppers, a splash of dry white wine, a pinch of salt, and a pinch of black pepper; blend until smooth to make the coulis.
6. In a skillet over medium heat, melt 1 tablespoon of butter with a tablespoon of olive oil.
7. Add the minced garlic and sauté for 1 minute until fragrant.
8. Add the drained escargot and cook for 3-4 minutes, stirring occasionally, until heated through.
9. Pour in the red pepper coulis and stir to combine, then simmer for 2 minutes.
10. Stir in the quarter cup of heavy cream and remaining tablespoon of butter until the sauce is creamy and slightly thickened.
11. Season with an extra pinch of salt and pepper if needed, then remove from heat.
12. Serve immediately while hot.
Not just elegant, this dish delivers a luscious, velvety texture from the creamy coulis against the tender, savory snails. The smoky sweetness of the peppers balances the garlicky richness perfectly. Try it spooned over crusty bread or alongside a simple green salad for a complete meal that feels effortlessly gourmet.
Escargot Crostini with Truffle Oil Drizzle
Craving something that screams fancy but feels totally doable? This escargot crostini with truffle oil drizzle is your answer. It’s the ultimate show-stopping appetizer that’ll have everyone thinking you’re a gourmet chef.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 baguette, sliced into about 16 half-inch thick pieces
– 2 tablespoons of olive oil
– 1 can (7.5 oz) of escargot, drained and rinsed
– 4 cloves of garlic, minced
– A couple of tablespoons of unsalted butter
– A handful of fresh parsley, finely chopped
– A splash of dry white wine
– A drizzle of truffle oil
– Salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F.
2. Arrange the baguette slices on a baking sheet in a single layer.
3. Brush each slice lightly with olive oil using a pastry brush.
4. Bake the slices for 5-7 minutes until they’re golden and crisp at the edges.
5. While the crostini bakes, melt the butter in a skillet over medium heat.
6. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant—don’t let it burn!
7. Tip: Rinsing the escargot removes any canned brine taste for a cleaner flavor.
8. Add the drained escargot to the skillet and cook for 2-3 minutes, stirring occasionally.
9. Pour in the splash of white wine and let it simmer for another minute to reduce slightly.
10. Stir in the chopped parsley and season with a pinch of salt and a few grinds of black pepper.
11. Tip: Use a microplane to mince the garlic finely—it distributes flavor more evenly in the butter.
12. Remove the crostini from the oven and let them cool slightly on the sheet.
13. Spoon the escargot mixture evenly onto each crostini piece.
14. Drizzle each one generously with truffle oil right before serving.
15. Tip: Add the truffle oil last to preserve its delicate aroma and avoid cooking it off.
Buttery, garlicky escargot pairs perfectly with the crunchy crostini base, while the truffle oil adds an earthy, luxurious finish. Serve these warm for the best texture contrast, maybe with a crisp white wine to cut through the richness. They disappear fast, so make extra if you’re feeding a crowd!
Conclusion
Absolutely, this collection proves that escargot can be easy, elegant, and endlessly adaptable for any home cook. We hope you feel inspired to bring a taste of French bistro charm to your own kitchen. Pick a recipe, give it a try, and let us know your favorite in the comments below! Don’t forget to share the love—pin this article on Pinterest to save these delicious ideas for later.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
