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escargot in shells.

Escargot Recipe

You'll be shocked by how simple this escargot recipe is! Impress your friends with one of France's classic dishes – escargot (snails) with a parsley garlic butter!
5 from 6 votes
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Course: Appetizer, Side Dish, Snack
Cuisine: French
Diet: Gluten Free
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 4 people
Calories: 448kcal
Author: Emily



  • 24 Escargots (large) canned
  • 24 Escargot shells optional
  • 1 cup Salted butter softened to room temperature
  • 1 head Garlic finely minced or grated, roughly 8-12 cloves
  • 1 small-med Shallot finely diced
  • ¼ cup Parsley finely chopped into dust-like texture (¼ cup or more)
  • 1 tablespoon White wine
  • ½ teaspoon salt
  • ½ teaspoon pepper or to taste


  • Remove butter from the fridge and allow it to soften to room temperature.
  • Open the can of escargot and drain out the liquid.
  • Allow the escargot to sit in the strainer for a few minutes to remove more liquid.
  • Meanwhile, peel and finely mince about 10 cloves of garlic. When you think you've minced it enough, mince it even more. This should take a while.
  • Finely dice/mince a small shallot as small as you can, but don't macerate the shallot.
  • Remove parsley leaves from the stems. Pinch them into a tight stack and slice, then mince until parsley is in "flake" or "dust" texture.
  • In a mixing bowl, add softened butter, garlic, shallot, parsley, white wine, salt, and pepper.
  • Use a rubber spatula to thoroughly mix butter together. An electric mixture could be used for this, but it is absolutely not necessary.
  • Use a small spoon or a teaspoon measure to scoop out the base layer of butter.
  • Whether using shells or an escargot plate, add one scoop to the vessel.
  • Then, top with a drained escargot, then add another scoop on top. You may need to use your fingers to press it down, as the escargot should be covered in butter.
  • If you are using just a baking dish and no shells or escargot dish, you'll want to use roughly 1 cup of garlic butter for 24 snails. (2 teaspoons times 24 = 1 cup).
  • Bake in a 400º F oven for 10-12 minutes.
  • The garlic should no longer be raw, and the edges of the butter should begin to brown.
  • Remove from oven and cool slightly, then enjoy!


  • Because this recipe is rather simple, the quality of the ingredients is very important. Opt for the higher quality butter, use fresh garlic, etc. My best butter recommendation is Beurre D'Isigny Demi Sel. Yes, it is a little pricey. Yes, it is absolutely the best butter ever.
  • Finding canned snails was actually easier than I expected. I've seen them at multiple Whole Foods, and I've even seen them in Walmart. Look at your local stores, or order it online.
  • Please, use fresh garlic. I know it takes a while, but this recipe is so simple and the garlic flavor is so important, that using pre-minced garlic just wont taste as good.


Serving: 6 snails | Calories: 448kcal | Carbohydrates: 5.2g | Protein: 6.3g | Fat: 44.3g | Saturated Fat: 28g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 12g | Cholesterol: 187mg | Sodium: 730mg | Potassium: 103.9mg | Fiber: 1.2g | Sugar: 0.9g | Vitamin A: 33IU | Vitamin C: 13.5mg | Calcium: 7.4mg | Iron: 7.9mg
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