Escargot, or cooked land snails, may be an unfamiliar dish to some, but in France, it’s a beloved delicacy steeped in tradition. Served hot and bubbling in garlic-parsley butter, escargot is a true gourmet experience that brings bold flavor and elegance to the table.
While the idea of eating snails may surprise first-timers, escargot has been enjoyed for centuries in French cuisine. The snails are typically cleaned, cooked, and returned to their shells or special ceramic dishes, then baked with a rich mixture of butter, garlic, parsley, and sometimes white wine. The result is an intensely aromatic dish with a tender, meaty texture and an irresistible buttery sauce that’s perfect for dipping crusty bread.
Escargot is most often served as an appetizer and is especially popular in Burgundy, where the dish is a regional specialty. It’s commonly enjoyed during holidays, celebratory dinners, and fine dining experiences. The traditional escargot tongs and small forks used to serve them add a charming and ceremonial touch to the meal.
For those new to escargot, the garlic butter is the perfect introduction. Its bold, savory flavor complements the delicate taste of the snails without overpowering them. Even those who are hesitant to try snails often fall in love with the dish after one bite.
Escargot with garlic butter is more than just a unique dish, it’s a celebration of French culinary artistry. Whether you’re enjoying it in a Parisian bistro or recreating the experience at home, this dish offers a memorable and delicious way to explore one of France’s most iconic appetizers.
Pair it with a crisp white wine and warm baguette, and you have a timeless entrée into the world of French gastronomy.
Ingredients
- 24 snails canned
- 1/2 cup unsalted butter softened
- 2 cloves garlic minced
- 1 tbsp parsley chopped, fresh
- 1 tbsp thyme leaves fresh
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix the softened butter, minced garlic, chopped parsley, thyme leaves, salt, and pepper.
- Drain the canned snails and rinse well.
- Place a snail in each shell and fill the shell with the garlic butter mixture.
- Place the filled shells on a baking sheet and bake for 10-15 minutes, until the butter is melted and bubbly.
- Serve hot with crusty bread.
Nutrition
So easy! I didn’t have fresh thyme, but it turned out fine! 🌿
These snails were so delicious, like butter in my mouth! Yummy!
I can’t find snails in my area. Can I use mushrooms instead? 🤷♀️
Yeah, right! Who even eats snails? So gross!
I’ve tried escargot and it’s actually really tasty! You should give it a chance before knocking it!
Made these for my fancy dinner party and they were a hit! Thanks!
Wow, escargot at a dinner party? That’s bold! Glad they were a hit!
My grandma used to make these before her surgery. They bring back memories.
Why would anyone want to eat something like this!? I’m sticking to burgers.
Wow, never thought I’d make snails at home! This looks incredible! 🤤
I can’t believe you’re making escargot! That’s so fancy! 😍 I might just have to give it a try now!
Snails? Seriously? I don’t know about that… Seems kinda gross to me. 🤔
Not gonna lie, I thought there would be a recipe for spaghetti. 😅
Instructions are a bit confusing. Should I bake or grill? 🤔