Best 7 Classic Escargots Recipes

BAKED ESCARGOT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter over medium-low heat in a saucepan. Add snails, garlic, and parsley; cook and stir for 3 to 4 minutes.
• Place 1 snail along with some sauce in each cup of an escargot pan. Sprinkle tops with Parmesan cheese, salt, and pepper.
• Bake in the preheated oven until cheese is melted, bubbling, and lightly browned, about 10 minutes.

ESCARGOT A LA BOURGUIGNONNE

Steps:

• Preheat the oven to 350 degrees F.
• Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
• Place a snail in each shell and fill the cavity with the seasoned butter. (If you do not have shells, you can use escargot baking dishes - this is actually how I prefer to make them. Most of such dishes hold 6 escargot apiece.).
• Place on a baking pan and bake for twelve minutes.
• Serve hot, as an appetizer, on individual snail dishes - or on small folded napkins on plates, to keep the shells from sliding about. Also, small silver forks to easily eat them with are a good idea.
• Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce! :).
• Also good with a bit of Parmesan sprinkled on top of each.

FRENCH ESCARGOT-STUFFED MUSHROOMS

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Mix together the 6 tablespoons of softened butter with the shallots, garlic, celery, parsley, salt, and pepper.
• Place a small spoonful of herb butter and a snail in each mushroom cap, then brush the exterior of the mushroom with a bit of the herb butter.
• Arrange the mushrooms in a shallow baking dish.
• Bake them for 15 minutes and serve hot. Enjoy!

CLASSIC ESCARGOTS à LA BOURGUIGNONNE

Steps:

• Preheat oven to 400°F.
• Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.
• Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
• Bake 10 minutes.

ESCARGOTS

Steps:

• In the small sauté pan, combine the snails, shallot, and white wine and bring to a simmer. Cook for 15 minutes, then drain and set the snails aside. I know, I know-they're ugly. But they're good. Hang in there.
• In the food processor, combine the garlic and parsley and pulse until finely chopped. Add the butter and process until the mixture is a smooth, green paste. Season with salt and pepper.
• If you have snail shells, place a snail in each shell and then stuff the remaining space inside with the parsley butter.
• If you have the snails in shells, ready to go, simply preheat the oven to broil, place the snails in a baking dish, and broil until the butter is sizzling. Serve immediately with the bread.
• If you have no shells, you can line a clean sauté pan with the baguette slices, add the parsley butter, and melt over high heat. When the butter is liquefied, add the snails. As soon as the butter is sizzling, remove from the heat and serve immediately.

ESCARGOT, IN THE SHELL WITH HERB BUTTER

Steps:

• Rinse the escargot under warm water, pat shells dry with a paper towel, then set aside.
• In a small mixing bowl, combine the butter, shallots, garlic, parsley, and lemon juice. Mix all ingredients well with a small spoon. Lightly season butter with salt and pepper, until desired taste is achieved.
• When butter is at desired flavor, begin to scoop a small amount of herb butter in each shell of escargot. If there is extra butter left over after each shell has been filled, go back and continue the process, adding extra butter, until all the butter has been used.
• Put the stuffed shells into the fridge and allow to sit for about 20 minutes, giving the butter enough time to solidify in shells. While the shells are in the fridge, set the oven to 350 degrees F.
• When the butter is solid in the shells, remove from fridge and transfer shells into an oven-safe pan. If possible, avoid placing shells on a sheet tray, as we want the snails to cook in the butter as much as possible. Cook snails for 15 minutes, max.
• Serve snails, in shells, on top of toasted pieces of baguette, or in a fresh tomato-based sauce.

EASY GARLIC ESCARGOTS

Steps:

• Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
• Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.
• Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.
• Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.
• Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.