Classic Escargot Recipe from France
User Reviews
4.8
Classic Escargot Recipe from France
Description
This escargot recipe relies on canned, pre-cooked snails, sautéed briefly with finely diced shallots in butter. A garlic herb butter mixture is prepared by blending softened butter with minced garlic, chopped parsley, and white wine, creating a rich, flavorful topping. Each snail is placed in an escargot dish or compartment and covered with this garlic butter, then sprinkled with breadcrumbs to add a crisp texture when baked. Baking at 375 degrees for 10 to 15 minutes browns the butter topping and warms the snails through.
To accompany, sliced baguette is brushed with melted butter and toasted under a broiler until golden and crispy. The snails are served hot, nestled in their shells or compartments, paired with the toasted bread for dipping or spreading with the garlic butter.
The key to the recipe is the use of quality unsalted butter and fresh ingredients for the butter sauce, ensuring authentic flavor. The slight wine acidity and fresh parsley balance the richness. Since canned snails are already cooked, the baking step is to meld flavors and heat through. Caution is advised when removing the hot escargot due to potential hot butter splatter.
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 baguette French
- 24 snail shells optional for serving, empty
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
- Use canned 7 oz escargot as fresh snails are hard to find; canned ones are fully cooked.
- Softened, high-quality unsalted butter like Kerrygold improves the garlic butter sauce.
- Any dry white wine can be used; Chardonnay is recommended for pairing.
- Breadcrumbs can be store-bought unflavored; freshness affects texture.
- Most U.S. restaurants use canned snails served in shells for presentation; this recipe matches typical preparation.
- Optional garlic butter bread can be made by spreading garlic butter instead of plain butter on baguette slices.
- Toast bread under a broiler watching closely to prevent burning.
- Exercise caution when handling hot escargot fresh from the oven to avoid splatter burns.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24snails
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 82kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 114mg | 5% |
| Potassium | 56mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 207IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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