Classic Escargot Recipe from France
Escargot is surprisingly easy to prepare and full of delicious garlic and butter flavor. Prepare this rich appetizer to impress your friends with some authentic French cuisine.
Servings 24 snails
Calories 82kcal
Equipment
- Escargot Pan: You can also use a mini muffin tin
- Pan(s) For sauteing the snails
- Food Processor You can also use a mini blender. As a last resort, you can chop everything finely and mix well, but a food processor makes it a much easier process
- Pastry Brush
- Baking Sheet & Oven Mitt
Ingredients
- 7 oz snails 1 can
- 1 shallot finely diced
- 10 tbsp Butter softened
- 3 tsp Garlic minced
- ¼ cup Parsley chopped
- 1 tbsp white wine
- 2 tbsp Breadcrumbs
- 1 french baguette
- 24 Empty Snail Shells optional for serving
Instructions
- Melt 1 tbsp butter in a pan, then add 1 shallot and saute until they soften. Lastly add 7 oz of snails for about 2 minutes.
- In a food processor or blender, add 5 tbsp softened butter, 3 tsp garlic, ¼ cup parsley, and 1 tbsp white wine. Pulse until it all comes together to make a garlic butter.
- Place one snail in each escargot compartment and cover with about ½ tsp or so of the garlic butter mixture. Then, sprinkle each snail with a little bit of breadcrumbs.
- Bake at 375 degrees for 10-15 minutes until they brown.
- Cut a baguette into slices about ¼ inch thick (make as many slices as you have snails). Lay the pieces of bread on a cookie sheet.
- Melt 4 tbsp of butter in the microwave. Use a pastry brush to brush the top of the bread with butter.
- When the snails come out of the oven, set them aside. Turn the oven to a broil. Place your cookie sheet with the bread in the oven with the door slightly ajar. Broil the bread until it toasts. Watch it closely as it is easy to burn while broiling.
- When the bread is toasted, serve the snails with the toast. Enjoy!
Notes
Recipe Copyright The Foreign Fork. For educational or personal use only.
- Canned Snails: It’s very difficult to find fresh escargot, so this recipe actually uses canned snails, which you can find at Whole Foods, Walmart, or Amazon. Canned escargot are fully cooked, so this recipe is just about adding additional flavor.
- Shallot Butter: I use unsalted butter. Allow it to soften to room temperature. The higher quality butter, the better. I highly recommend Kerrygold!
- White Wine: Any dry wine will do. Chardonnay is the recommended wine to drink with escargot, so you could also prepare the recipe with it if desired.
- Breadcrumbs: I used premade, unflavored bread crumbs.
- Escargot is actually a very simple recipe, but to make it taste the very best, you must use high quality ingredients. Don’t skimp on the real butter, fresh garlic and fresh parsley. It just won’t be the same!
- Most restaurants in the United States use canned snails for their escargot recipe and they are delicious. Typically, if you see a restaurant serving escargot in the shell, they are normally canned snails stuffed into empty shells for a better presentation, so I would suggest sticking with canned snails for a still-high-quality, easier to make appetizer.
- If you want to spread the baguette with garlic butter, you can do this as well, but I found that normal butter was just as delicious.
- If you just baked up some fresh brioche bread, you can toast this as well for your appetizer.
- Occasionally (not often, but it is possible) the escargot will spit hot butter once it’s removed from the oven. Make sure to wear an apron and oven mitts when working with the escargot for the first few minutes after being baked!
Nutrition
Serving: 1serving | Calories: 82kcal | Carbohydrates: 6g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 114mg | Potassium: 56mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg