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Classic French Escargot with Parsley Garlic Butter

Classic French Escargot with Parsley Garlic Butter

A classic French appetizer that feels elevated and elegant but is so easy to make! This French Escargot recipe is sure to impress!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Appetizer
Cuisine French
Servings 4
Calories 322 kcal

Equipment

Ingredients
  

  • 1 can large Burgundy Snails (24 snails)
  • 1 cup plus 1 Tablespoon dry white wine
  • 6 Tablespoons unsalted butter
  • 3 cloves garlic minced
  • ¼ cup parsley leaves finely chopped
  • 1 teaspoon sea salt
  • Pinch of black pepper
  • ½ of a small shallot finely chopped
  • 1 Tablespoon lemon zest
  • Lemon wedges for serving
  • 1 fresh baguette

Instructions
 

Marinate the Snails

  • Remove the snails from the can and rinse well. Transfer to a medium bowl with 1 cup of the dry white wine. Let the snails sit for 15 minutes while you prepare the compound butter.
    1 can large Burgundy Snails, 1 cup plus 1 Tablespoon dry white wine

Make the Compound Butter

  • Mix the softened butter with the remaining tablespoon of wine, minced garlic, chopped parsley, sea salt, pepper, chopped shallot and lemon zest.
    6 Tablespoons unsalted butter, 3 cloves garlic, ¼ cup parsley leaves, 1 teaspoon sea salt, Pinch of black pepper, ½ of a small shallot, 1 Tablespoon lemon zest

Assemble the Escargot in the Baking Dishes

  • Preheat your oven to 400°F. Remove the snails from the wine and place one in each hole in the escargot dishes. Cover each snail completely with the compound butter.

Bake, Finish and Serve

  • Place the escargot plates on a sheet tray and place in the pre-heated oven until the butter is bubbling. This should take about 12 minutes. Carefully remove the tray and dishes from the oven, give the snails a little lemon spritz and let them cool for a minute as they will be very hot. Serve with a fresh baguette!
    Lemon wedges for serving, 1 fresh baguette

Notes

Substitutions:
  • Parsley: Although not classic at all, you could replace parsley with cilantro.
  • Lemon: Limes can be used instead of lemons if desired.
Storage:
  • How to store leftover escargot: Store in a covered airtight container in the refrigerator for up to 3 days.
  • How to reheat leftover escargot: To reheat leftover escargot, simply warm in a 325°F oven until heated through - about 15 minutes.
  • Can you freeze escargot? Yes! This dish is perfect to make ahead and freeze. Simply prepare the snails following the recipe and place in the dishes with the compound butter. Cover tightly with plastic wrap then foil and freeze for up to 3 months. Defrost in the fridge overnight before cooking when ready to enjoy.
Top Tips:
  1. If you don’t have escargot dishes, or want to do something a bit different, cook the snails inside mushrooms with the stem removed. Use mushrooms just big enough to hold the snails and pre-sauté them if desired.
  2. Preparing the escargot dishes then refrigerating overnight improves the flavor of the dish. So if you have the time, make these 1-2 days in advance and store in the fridge until ready to bake.

Nutrition

Calories: 322kcalCarbohydrates: 32gProtein: 7gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 46mgSodium: 975mgPotassium: 135mgFiber: 2gSugar: 3gVitamin A: 844IUVitamin C: 8mgCalcium: 84mgIron: 3mg
Keyword appetizers, date night dinners, escargot, French recipes
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