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Escargot Recipe

Snails are cooked in a butter and parsley sauce and served with a toasted baguette for a delectable and rich appetizer recipe. This Escargot recipe is so easy and a great way to experience French cuisine.
5 from 2 votes
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Course: Appetizer
Cuisine: French
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24 snails


  • Escargot Pan or Mini Muffin Pan
  • Small Pan
  • Food Processor or Small Blender
  • Pastry Brush
  • Baking Sheet


  • 1 7 oz Can of snails
  • 1 shallot, finely diced
  • 9 tbsp Butter
  • 3 tsp Garlic , minced
  • ¼ cup Parsley, chopped
  • 1 tbsp white wine
  • 2 tbsp Breadcrumbs
  • 1 french baguette


  • Melt 1 tbsp butter in a pan, then add shallot and saute until they soften. Lastly add snails for about 2 minutes.
  • In a food processor or blender, add 5 tbsp butter, garlic, parsley, and 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!


Recipe copyright The Foreign Fork. For educational or personal use only. 
  • Snails: I used canned snails without a shell on them. They come already cooked in the can, so you’re really just adding some flavor to the dish by preparing them in this way. If you want cooked Escargot in the Shell, this is a great recipe
  • Butter: I use unsalted
  • Breadcrumbs: I used premade, finely ground breadcrumbs, unflavored. 
  • 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.
  • Produce: Shallot, parsley, garlic
  • 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. 
  • Occasionally (not often but it is possible) for the escargot to 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!
  • 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. 
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