Classic French Escargot Recipe (With and Without Shells)
Escargot, or cooked land snails, is a quintessential French delicacy beloved for its rich, garlicky flavor. Though the idea of eating snails might seem adventurous to some, the buttery, herb-infused taste often wins over even the most hesitant diners. In this recipe, we’ll guide you through preparing escargots both with traditional shells and without, ensuring you can enjoy this dish no matter what tools or ingredients you have on hand.
Why Try Escargot?
Escargot has been enjoyed in France for centuries and is often served as an appetizer at special occasions. The snails absorb the aromatic flavors of garlic, butter, and herbs, creating a dish that feels indulgent yet approachable. With its simple ingredients and quick cooking time, escargot is surprisingly easy to prepare at home.
Ingredients You’ll Need
For the Escargots:
- 24 canned or pre-cooked snails (available at specialty or gourmet stores)
- 4 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper to taste
- Optional: 1/4 teaspoon white wine or Pernod for extra depth
If Using Shells:
- 24 empty snail shells (can be purchased at specialty stores)
If Without Shells:
- Mini cast-iron pans, escargot dishes, or oven-safe ramekins
Step-by-Step Instructions
1. Prepare the Garlic Herb Butter
This flavorful butter is the heart of the recipe.
- In a small mixing bowl, combine the softened butter, minced garlic, parsley, chives, lemon juice, salt, and pepper.
- For a unique twist, mix in white wine or Pernod, a French liqueur with subtle anise notes.
2. If Using Shells
- Rinse the empty snail shells under hot water to clean them thoroughly. Dry completely.
- Insert a small amount of the garlic herb butter into each shell, followed by one snail.
- Seal the opening with another dollop of butter, ensuring the snail stays moist while baking.
3. If Without Shells
- Place a small amount of garlic herb butter into each section of an escargot dish or ramekin.
- Place one snail in each section, topping it with more butter. This method is great for beginners or those without access to snail shells.
4. Bake the Escargots
- Preheat your oven to 375°F (190°C).
- Place the prepared snails in their shells or dishes into the oven.
- Bake for 10–12 minutes until the butter is bubbling and golden, filling your kitchen with an irresistible aroma.
Serving Suggestions
Escargot is best enjoyed hot, paired with slices of crusty French baguette to soak up the delicious garlic butter. For an elegant touch, sprinkle a few breadcrumbs on top before baking to create a golden crust.
Tips for Success
- Canned vs. Fresh Snails: Canned snails are convenient and widely available. If you have access to fresh snails, ensure they are properly cleaned and cooked.
- Make Ahead: Assemble the escargots up to the baking step and store them in the refrigerator for up to 24 hours. Bake just before serving.
- Pairing: A crisp white wine, such as Sauvignon Blanc or Chardonnay, complements the rich, garlicky flavors beautifully.
Why You’ll Love This Recipe
Whether served with their iconic shells or presented in a simplified dish, escargot is a stunning appetizer that’s easier to make than you might think. Impress your guests or treat yourself to this French classic at home. Bon appétit!
Classic French Escargot Recipe (With and Without Shells)
Description
This recipe brings the charm of a French bistro to your table, offering escargots in two versatile styles: the traditional shell presentation and the convenient shell-free option. Tender snails are bathed in a rich garlic herb butter, infused with fresh parsley, chives, and a hint of lemon for a perfectly balanced flavor.
Ingredient:
For the Escargots:
If Using Shells:
If Without Shells:
Step-by-Step Instructions for Classic French Escargot
Instructions:
-
1. Prepare Garlic Herb Butter
- In a small bowl, combine the softened butter, minced garlic, parsley, chives, lemon juice, salt, and pepper.
- Optional: Mix in white wine or Pernod for a subtle flavor boost.
-
2. For Shells:
- Rinse the empty snail shells under hot water to ensure cleanliness. Dry thoroughly.
- Insert a small dollop of garlic herb butter into the shell.
- Place a snail into each shell, pressing gently. Seal the snail with another small amount of butter.
-
3. Without Shells:
- Place a small amount of the garlic herb butter into each section of the escargot dish or ramekin.
- Add one snail per section, then cover with more butter.
-
4. Cook Escargots:
- Preheat your oven to 375°F (190°C).
- Place the prepared snails in their shells or dish into the oven.
- Bake for 10–12 minutes or until the butter is bubbling and fragrant.
-
5. Serve:
- Serve hot with slices of crusty French baguette to dip into the flavorful butter.
Nutrition Facts (Per Serving)
Servings 4
- Amount Per Serving
- Calories 510kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 14g70%
- Trans Fat 0.6g
- Cholesterol 135mg45%
- Sodium 830mg35%
- Total Carbohydrate 34g12%
- Dietary Fiber 2g8%
- Sugars 7g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Nutrition Facts
For 1 Serving of escargot (272g)
