Escargot Recipe

Escargot RecipeButter and Garlic Snails


  • 36 authentic French “Helix” snails out of their shells
  • 4 ounces shallots, finely minced
  • 1 head garlic, peeled and finely chopped
  • 1 bunch parsley
  • 3 tablespoons butter
  • 1 small brioche, sliced and cut into 36 small rings each the size of a quarter
  • 1 pound butter
  • 1 bunch flat Italian parsley, chopped
  • 1/4 bunch tarragon
  • 1/2 head garlic
  • 2 teaspoons fine sea salt
  • 1 teaspoon freshly ground black pepper


  1. Rinse the wild Burgundy snails.
  2. In a sauté pan at low heat, add butter and slowly sauté the snails with the minced shallots and garlic for 10 minutes.
  3. Season to taste and finish by adding the fresh chopped parsley.

For the Butter:

  1. Wash and remove the stems from the parsley, peel and chop the garlic, and make sure the butter is at room temperature (soft).
  2. In a blender, mix the ingredients until very smooth. Season.

For Assembly:

  1. In 12 snail gratin dishes, place 1 snail in each hole and cover with garlic butter up to the brim.
  2. Add fine brioche croutons over each snail.
  3. Pre-heat oven at 350ºF and bake each dish for approximately 7 minutes, or until the butter is bubbling and the croutons are golden brown. Serve and enjoy!