Print

How to Make Escargot (French Recipe)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Classic Escargot is a French appetizer featuring tender snails baked in rich garlic-parsley butter with a touch of white wine, topped with breadcrumbs, and served with toasted baguette for dipping.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings (24 snails)
  • Category: Appetizer
  • Method: Baking
  • Cuisine: French
  • Diet: Kosher

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)

Instructions

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

Notes

  • Serve in snail shells for traditional presentation.
  • Swap white wine for dry vermouth for deeper flavor.
  • Add lemon zest to brighten the butter sauce.
  • Use brioche instead of baguette for a richer pairing.
  • Best served fresh, as reheating may change the texture.

Nutrition

Find it online: https://cheftinaskitchen.com/how-to-make-escargot-french-recipe/