French Escargot Recipe
Servings: 24
Calories: 193kcal
Easy escargot recipe made at home with canned snails, garlic-parsley butter, and lemon zest. Learn what is escargot and how to make classic French escargot in minutes.
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Ingredients
- 7 ounces canned extra-large snails , count is 24
- 1/2 cup quality unsalted butter , softened
- 3 tablespoons flat-leaf parsley , minced
- 4 large garlic cloves , grated
- 1/2 teaspoon coarse Kosher salt
- 1/4 teaspoon ground white pepper
- 2 tablespoons cognac, brandy or white wine , optional
- 1 teaspoon lemon zest
- crusty bread , optional for dipping
Instructions
- Preheat the oven to 400°F.
- Place the 7 ounces canned extra-large snails in a colander and rise with cold water. Meanwhile, fill a small saucepan with water water and bring to a very low simmer. Add the snails, simmering for 1-2 minutes. Drain in the colander and rinse with cold water.
- A bowl or a small food processor, combine the softened 1/2 cup quality unsalted butter, minced3 tablespoons flat-leaf parsley, grated 4 large garlic cloves, 1/2 teaspoon coarse Kosher salt and 1/4 teaspoon ground white pepper. Blend until evenly combined.
- This step is optional, but adds sweetness and flavor. Place the snails into a small shallow bowl with the 2 tablespoons cognac, brandy or white wine. Toss to coat and sit for 2 minutes. Using a fork, remove them to the wells of an escargot dish. Feel free to put two small ones in a well.
- Evenly divide the softened butter over the tops of each well. Place the escargot dishes on a rimmed baking sheet for easily handling.
- Bake for 4-5 minutes or until the butter melts and gets bubbly.
- Remove and top with 1 teaspoon lemon zest, serving with a side of crusty bread.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
How to Make Escargot with Shells
- Prep Shells- Rinse and air-dry all of the shells.
- Make & Assemble Escargot- Follow all of the instructions for making escargot without shells until step #4. Instead of taking the snails and placing them in the wells of the dish, instead place them into the clean shells. Using spoon or small butter knife, place the butter inside the shell and set, as much as you can, with the opening up so the butter won't tip out as it cooks.
- Cook- Heat according to the same directions, but do not broil.
Nutrition
Calories: 193kcal | Carbohydrates: 9g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 110mg | Potassium: 57mg | Vitamin A: 255IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.9mg
