Escargots with Garlic and Herb Butter recipe

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The perfect starter for any formal dinner party. Enjoy with thinly sliced toast.

19 people made this

IngredientsServes: 6

  • 1-2 garlic cloves, finely chopped
  • 1 shallot, finely chopped
  • 120g finely chopped parsley
  • 350g butter, softened
  • salt and pepper to taste
  • 6 dozen tinned snails (escargots), drained
  • 6 dozen snail shells (optional)

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Preheat the oven to 160 C / Gas 2 1/2.
  2. Bring a saucepan of water to the boil. Add the snails. Set aside for a few minutes. This will help take any metallic taste away. Drain.
  3. In a small bowl, combine butter, garlic, parsley and shallots. Season with salt and pepper, then mix until smooth.
  4. Stuff each shell with a small knob of herb butter and a snail. Repeat. Position the shells in a dish/tin so they do not spill whilst cooking.
  5. Bake for about 10 minutes or until the butter starts bubbling.


Tinned snails can be purchased in speciality shops or online.

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    • 1 stick (8 tablespoons) unsalted butter, softened
    • 1 1/2 teaspoons minced garlic
    • 2 tablespoons finely chopped fresh flat-leaf parsley
    • 1 tablespoon minced shallot
    • 1 7-ounce can snails, rinsed
    1. Preheat oven to 400°F.
    2. Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.
    3. Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
    4. Bake 10 minutes.


    Step 1

    Preheat oven to 450°. Using an electric mixer on medium, beat butter in a medium bowl until smooth. With motor off, add wine, salt, pepper, and nutmeg, then beat on medium until incorporated. Reduce speed to low and add garlic, shallot, and parsley mix just until incorporated. Transfer butter to a disposable pastry bag or a resealable plastic bag and snip off end (or 1 corner if using plastic bag).

    Step 2

    Place shells in a single layer in a shallow 2-qt. baking dish and pipe about 2 tsp. garlic-parsley butter into each. Tuck a snail inside each shell, then pipe in more garlic-parsley butter to fill shell and mound over top. Bake until snails are sizzling and garlic in butter no longer tastes raw, 10–15 minutes.

    Step 3

    Do Ahead: Shells can be filled 1 day ahead. Cover and chill. Bring to room temperature before baking.

    Snails with Herb Butter


    • For the herb butter
    • 4 to 5 garlic cloves, peeled and finely minced
    • 2 teaspoons kosher salt
    • 8 ounces unsalted butter, at room temperature
    • 1/2 cup finely minced Italian flat-leaf parsley
    • 1/2 cup finely minced chives
    • 2 tablespoons minced shallots
    • Pinch of freshly grated black pepper
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon Pernod
    • For the snails
    • 24 top-quality canned snails, drained
    • 1 sheet homemade or store-bought puff pastry, optional


    Mince the garlic and salt together and crush with the blade of a knife to make a paste. Put the butter in a large bowl (or the bowl of a mixer fitted with the paddle attachment), add the garlic paste, and cream together.

    Add the parsley, chives, shallots, pepper, lemon juice, and Pernod and mix well. Remove the bowl from the mixer and use a spatula to make certain the ingredients are distributed throughout the butter.

    The butter can be piped or spooned over the snails — if desired, transfer it to a pastry bag without a tip or with a large plain tip. If using snail dishes instead of snail shells, place a snail in each indentation and pipe or spoon about 2 teaspoons of butter over each. If using snail shells, place a snail in each shell and pipe in about 2 teaspoons of butter.

    Refrigerate for at least an hour, or up to 12 hours. (Any extra herb butter is wonderful melted over meats or fish.)

    Preheat the oven to 450°F (230°C). With a round cutter that is about 1/4 inch larger in diameter than the indentations in the snail dishes, cut 24 rounds from the puff pastry.

    Line a baking sheet with a Silpat or sheet of parchment paper. Arrange the puff pastry rounds on the baking sheet and top with a second Silpat or cover with another sheet of parchment paper and then a second baking sheet.

    Bake for 15 to 20 minutes or until the pastry is golden brown. Remove from the oven and let cool.

    Bake the snails in their dishes for 5 to 8 minutes, or until the butter is bubbling. Top each snail with a round of puff pastry. and heat for about 30 seconds.

    Preheat the oven to 450°F (230°C).

    Arrange the shells in snail dishes or other ovenproof serving dishes. Bake for 5 to 8 minutes, or until the butter is bubbly.

    Escargot Recipe

    Garlic Butter

    2 TBS Chopped fresh parsley
    2 cloves Garlic, finely minced
    1/2 tea Dijon Mustard
    Freshly Ground White Pepper To Taste
    1 1/2 Sticks Unsalted Butter, softened
    1/2 tea Worcestershire Sauce
    1/2 tea Cognac


    24 Cannned snails, drained
    1 Medium Shallot finely chopped
    1 TBS Dry Sherry
    Salt to taste
    French Baguette Slices

    1. For the garlic butter: in a food processor, combine the parsley, garlic, and mustard. Season with white pepper. Process for 1 minute. Add a stick butter, the worcestershire sauce and cognac, and process for 2 minutes. Transfer the butter mixture to a small bowl and set aside.

    2. For the snails, rinse the snails in a small colander under cold running water. Drain and pat dry with paper towels. In a saute pan, heat the remaining 1/2 stick butter ove medium heat. Add Shallot and cook, stirring until softened, and translucent. Add the snails and saute until completely heated through about one minute. Stir in the sherry and season with salt and pepper. Remove from the heat and let cool.

    3. Preheat the oven to 400F. Transfer the snails to shells or to snail plates (if using the shells, divide them among 4 ovenproof dishes). Cover each snail completely with the reserved butter mixture.

    4. Bake for a few minutes, or just until the snails are hot and the butter is completely melted and brown on top (do not overbake or the flavor of the butter will be compromised). Serve immediatley with the slices of the French baguette for dipping.

    Escargots à la Bourguignonne – Snails with Herb & Garlic Butter

    Baked snails–escargots, as the French call them–is not a dish that many children outside of France recall from their childhood. For my brother and I, escargots conjure up memories of elegant dining rooms with heavy silverware and courteous waiters. Although they were hard-working, middle-class immigrants, my parents liked the good life. They traveled, made their own wine, ate in fine restaurants–and saw no reason to exclude their children from any of that. For this I am forever grateful. Their attitude has had a large part in shaping who I am in a positive way.

    As a kid, I always had very firm ideas about what I liked to eat although I was not as adventurous as my younger brother, I was always willing to try new things. I vividly remember tasting my first escargot, slightly squeamish at first, but ultimately reveling in the strange and unfamiliar texture and the intense flavor of the hot butter and crushed garlic. I would eat the sole of a shoe if it were browned in butter.

    Still, I always had trouble connecting escargots to the snails that crawled along the underbrush of lettuce in our garden, much in the way many people fail to connect the perfectly packaged meat in the supermarket to animals in slaughterhouses. Some people can do this really well and become vegetarians. Others, like myself, remain unrepentant carnivores.

    Then my mother told me how she had made escargots for our family while she was in Serbia. I was dumbfounded . “But where did you get the snails?” I asked her. I couldn’t imagine you could find cans of snails in Serbian supermarkets. Back then it was difficult to even find feta cheese.

    My mother laughed. “Well, the garden, of course.”

    “Good thing you didn’t poison anyone,” I said, feeling sick to my stomach. But at least now I got it.

    Making snails edible is a lot of work. You have to purge them of toxins, clean them, simmer them, and extract the snails from their shells before you can eat them. No wonder most people buy them already prepared–and still in those attractive shells. For less than a couple of dollars, though, you can buy canned escargots the world over. Rinse them and they’re ready to sauté with parsley and garlic butter. When I confess that I sometimes make escargots for lunch, people look at my as though I’m a lunatic. Or at least extremely self-indulgent. I won’t argue with the latter. But making escargots doesn’t have to take any longer than putting together a sandwich, and eating them can be a lot more exciting.

    This recipe is from The Country Cooking of France by Anne Willan, my favorite French cookbooks of late. Anne has a whole chapter on snails and frog legs in this beautiful book, and even a write-up on how to catch and prepare your own snails for hard-core escargot enthusiasts.

    Escargots à la Bourguignonne

    one 14-ounce/390-g can large or medium snails

    2 or more garlic cloves, to taste

    1 cup/250-g butter, softened

    3 tablespoons chopped fresh parsley

    1) Preheat oven to 425F/220C. Drain and thoroughly rinse the snails. To make the compound butter, combine the shallot and garlic in a food processor or chopper and pulse to chop coarsely. Add the butter and pulse until blended.

    2) Work in the cognac, salt, pepper, and then the parsley. Taste and adjust the seasoning. If more garlic is desired, mince it first so it mixes into the compound butter evenly.

    3) Add a small dollop of butter to each section of escargots baking dishes. Set the snails over the butter and finish with more butter. Bake until very hot and bubbly, about 5-10 minutes. * The broiler may be turned on for the last few minutes for extra browning.

    4) Serve immediately alongside slices of fresh or lightly toasted French baguette.

    Langostino with Garlic Herb Butter

    I like lobster. But if we’re keepin’ it real, which I like to do, I’m not really living on a lobster style budget so it’s more of an occasional treat. I first came across Langostino in a taco and was immediately intrigued because even though it wasn’t actually lobster, it’s a squat lobster, which seemed perfect for my, errr.. squat budget.

    I recently found these Langostino tails at Trader Joe’s and knew I had to try them. Instead of trying to go overboard and do too much, I tried to keep it really simple to let the Langostino shine through and just did a simple sauce with garlic and herbs. It’s delicious over rice or pasta.

    I like to call this meal Ballin’ on a budget. Cheers to that! And to this delicious Langostino.

    How to Shop for Prime Rib

    Prime rib is, without question, a splurge. It’s an expensive cut of meat but it goes a long way in terms of flavor and leftovers. Right about now, I think we could all use a little indulgence and a dinner that feels extra special.

    I recommend asking your butcher how far in advance to reserve a prime rib. Some supermarkets have them on hand, but some smaller, independent butchers may need close to a week’s notice to ensure they have one in the manner you’d prefer. Most cut them to order.

    Tell your butcher: How many people you’re serving (account for 1 pound per person), and whether you prefer bone-in or boneless, choice or prime cuts. Talk to them, they’ll be thrilled to guide you. For this recipe, I opted for boneless.

    Prime and Choice: These are the most common grades of beef. The classifications measure quality, based primarily on the leanness and marbling of the meat. Prime is higher quality than Choice but both perform exceptionally in this dish. Prime can cost approximately 40 percent more than Choice, so budget is a factor to consider.

    Boneless Roast: I used a boneless roast for this recipe. A boneless roast makes it easier to serve because you don’t have worry about cutting around the bones.

    Bone-In Roast: For bone-in, the butcher will trim the bones from the roast, and then tie the roast with the bones in-place. A bone-in roast will add some additional flavor to the roast, but primarily to the drippings for gravy. The meat nearest the bone will cook at a slightly lower temperature than other parts of the roast, which is not an issue, but something to note.

    Fat Cap: The amount of fat on your prime will vary based on the technique of your butcher. You really don’t need more than 1/2-inch fat cap. Ask them to trim it if there’s more.

    • 3 tablespoons unsalted butter, preferably Irish
    • 1 clove garlic, minced
    • 2 tablespoons minced fresh parsley
    • 1 tablespoon chopped fresh chives
    • ½ teaspoon lemon zest
    • 1 teaspoon lemon juice
    • ¼ teaspoon ground pepper
    • Pinch of sea salt
    • 24 large oysters, scrubbed

    Preheat grill to medium-high.

    Heat butter and garlic in a small saucepan until melted, about 1 minute. Remove from heat and stir in parsley, chives, lemon zest and juice, pepper and salt until well combined.

    Grill oysters, cupped-side down, until they pop open and the meat is firm, about 5 minutes. Transfer the oysters to a platter, cupped-side down (to retain as much of the juice as possible). Discard any that do not open. Run an oyster knife or paring knife under the meat to separate it from the top shell. Top each oyster with a little of the herb butter and serve immediately.

    Recipe Summary

    • 1 (7 ounce) can escargots, drained
    • 6 tablespoons butter
    • 1 clove garlic, minced
    • 20 mushrooms, stems removed
    • ⅓ cup white wine
    • ⅓ cup cream
    • 1 tablespoon all-purpose flour
    • 1 pinch ground black pepper to taste
    • ¼ teaspoon dried tarragon
    • ¼ cup grated Parmesan cheese

    Place escargots in a small bowl, and cover with cold water set aside for 5 minutes. This will help to remove the canned flavor they may have.

    Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.

    Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps cook and stir until the mushroom caps begin to soften, about 5 minutes.

    Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.

    Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.

    Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.