Name: How to Make Escargot (French Recipe)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: French
Ingredients: 1 can escargot (about 24 snails, drained and rinsed); 1 shallot, finely diced; 1/2 cup unsalted butter, softened (plus 1 tbsp for sautéing); 3 garlic cloves, minced; 2 tbsp fresh parsley, chopped; 2 tbsp dry white wine; 1/4 cup breadcrumbs; 1 French baguette, sliced; Empty snail shells (optional, for serving)

Why You’ll Love This Recipe

Authentic French appetizer with elegant presentation.
Surprisingly simple to prepare in under 30 minutes.
Uses canned escargot, making it accessible and easy.
Rich garlic-parsley butter infuses every bite.
Pairs beautifully with toasted baguette and white wine.
Impress guests with a gourmet dish made at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Snails (canned)
Shallot, finely diced
Unsalted butter, softened
Garlic, minced
Fresh parsley, chopped
White wine
Breadcrumbs
French baguette
Empty snail shells (optional, for serving)

Directions

Preheat oven to 375°F (190°C).
Melt 1 tablespoon butter in a pan, then sauté shallot until softened. Add snails and cook for 2 minutes.
In a food processor, blend softened butter, garlic, parsley, and white wine until smooth to create garlic butter.
Place one snail in each escargot compartment (or muffin tin well). Cover with garlic butter and sprinkle with breadcrumbs.
Bake for 10–15 minutes until golden brown.
Slice baguette into thin rounds. Brush with melted butter and broil until toasted.
Serve escargot hot with toasted baguette slices for dipping.

Servings and timing

Yield: 24 snails (about 4 servings)
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

Use brioche instead of baguette for a richer accompaniment.
Add a pinch of chili flakes for a hint of spice.
Replace white wine with dry vermouth for a deeper flavor.
Stir in lemon zest to brighten the garlic butter.
For presentation, serve snails in shells with extra garlic butter.

Storage/Reheating

Best enjoyed fresh out of the oven.
Leftover snails can be refrigerated in an airtight container for up to 1 day.
Reheat gently in the oven at 325°F (160°C) until warmed through. Avoid microwaving, as the butter may split.

FAQs

Where can I buy escargot?

Canned escargot is available in specialty stores, gourmet markets, and some supermarkets.

Do I need snail shells to make escargot?

No, they’re optional. You can use an escargot pan or even a mini muffin tin.

Is escargot already cooked when canned?

Yes, canned escargot is precooked and only needs to be reheated with added flavors.

What kind of butter should I use?

High-quality unsalted butter works best, as it enhances the richness of the garlic sauce.

Can I prepare the garlic butter ahead of time?

Yes, the butter mixture can be made a day in advance and refrigerated.

What wine pairs well with escargot?

A dry white wine like Chardonnay or Sauvignon Blanc complements the dish beautifully.

Can I freeze escargot?

Freezing is not recommended, as it can affect the texture.

Is escargot healthy?

Escargot is high in protein and low in fat, but the butter sauce makes it indulgent.

Can I use fresh snails instead of canned?

Fresh escargot is difficult to source and requires special preparation. Canned is the most practical option.

How do I prevent the butter from spitting in the oven?

Bake with care and use oven mitts when removing, as hot butter can bubble.

Conclusion

Classic Escargot is a timeless French appetizer that combines simplicity with sophistication. With garlic, parsley, butter, and a splash of wine, this dish transforms canned snails into a luxurious treat that feels straight out of a Parisian bistro. Serve with toasted baguette, and you’ll have an impressive starter that’s perfect for any special occasion.