Classic French Escargot Recipe with Garlic Butter
Try this easy Escargot Recipe with a delicious garlic butter, mixed with herbs and shallots. Recreating one of France’s classic recipes has never been easier! Snails aka Escargots in French, have a soft, mushroom-like texture and are a great appetizer to make for a special dinner or a party.
Servings: 4
Equipment
Ingredients
- 1/4 cup packed fresh parsley
- 1/4 cup packed fresh cilantro
- 1/4 cup packed fresh chives
- 1 small shallot roughly chopped
- 2 large garlic cloves
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 1 cup 16 tablespoons unsalted butter, softened
- 12 to 18 escargot canned, drained, rinsed, dried
- Escargot shells optional, rinsed and dried
- 1 large French baguette
Instructions
- In a food processor, add your parsley, cilantro, chives, shallot, and garlic. Give everything a big pulse until completely minced, almost like a paste.
- Then add your Dijon mustard, salt, pepper, and butter. Combine until incorporated, and your green herb butter is formed! You can alternatively finely chop your herbs and toss them in a bowl with the butter, but I find the food processor gets it nice and combined, and super green this way.
- Transfer your compound butter to a piping bag, or a plastic bag and cut off the tip.
- Preheat your oven to 400°F. Arrange the escargot shells in a baking dish, or a escargot tray. If using an escargot tray, I like to put the tray on a baking sheet lined with parchment.
- Take your compound butter and pipe the butter into the shells. Then stuff in your escargot, and then pipe butter over top. If you are cooking your escargot without the shells, pipe the butter in the divets of the escargot tray, add your escargot, then top with the butter. If cooking in a baking dish, add your escargot and pipe your butter over.
- Transfer to the preheated oven on the top rack for 10 to 12 minutes. Towards the last 2 minutes, add your baguette to the oven on the bottom rack to warm and slightly toast.
- Remove the escargot and bread from the oven, and serve alongside your warm baguette, tearing off pieces and dipping in the butter.
Video
Notes
- Storing and prepping: You can prep the herb butter ahead, and bring it out to room temperature before piping and serving. Escargot are best served fresh and hot.
- To make the escargot without shells: Simply arrange them in a baking dish and add a few dollops of butter on the bottom of the dish, top with the escargot, then top with more butter from there. You can also use the traditional escargot tray, add butter in each divet, top with the escargot in each divet, and add your butter on top from there.
Nutrition
Calories: 68kcal | Carbohydrates: 7g | Protein: 6g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 70mg | Potassium: 133mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 37IU | Vitamin C: 0.5mg | Calcium: 20mg | Iron: 1mg