3 ratings

Escargots in Garlic and Parsley Butter

If you haven't tried this dish, you haven't experienced the full potential of escargot

Escargots and butter is a match made in French Heaven, but trying giving your dish a boost with some parsley and garlic.

This recipe is courtesy of Cooking Channel.


Gratin dishes are a helpful tool for this recipe.


For the escargots

  • 3 Tablespoons butter
  • 4 Ounces shallots, finely minced
  • 36 Wild Burgundy snails, removed from shells, rinsed
  • 1 Head garlic, peeled and finely chopped
  • 1 Bunch fresh parsley, chopped
  • 1 Small brioche, sliced and cut into 36 quarter-size circles
  • Kosher salt and freshly ground pepper

For the garlic and parsley butter

  • 1 Pound butter, room temperature (soft)
  • 2 Teaspoons fine sea salt
  • 1 Teaspoon freshly ground pepper
  • 1 Bunch fresh flat Italian parsley, chopped
  • 1 Head garlic, peeled and chopped
  • 1/4 Bunch fresh tarragon, chopped


For the escargots

Preheat the oven to 350 degrees F.

Melt the butter in a saute pan over low heat and add the shallots, snails, and garlic.

Slowly saute for 10 minutes.

Season with salt and pepper, and then stir in the parsley.

Set aside and let cool.

For the garlic and parsley butter

Mix together the butter, sea salt, pepper, parsley, garlic, and tarragon in a blender until very smooth.

Season with more salt and pepper, if needed.

Place 1 snail in each hole of the gratin dishes, and then cover with garlic and parsley butter up to the brim.

Top each snail with a fine brioche crouton.

Bake until the butter is bubbling and the croutons are golden brown, about 7 minutes.

Serve and enjoy!