Best 17 Escargot 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, 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.

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.

ESCARGOT WITH GARLIC-PARSLEY BUTTER

Steps:

• Preheat oven to 450°F. Using an electric mixer on medium, beat butter in a medium bowl until smooth. With motor off, add wine, salt, pepper, and nutmeg, then beat on medium until incorporated. Reduce speed to low and add garlic, shallot, and parsley; mix just until incorporated. Transfer butter to a disposable pastry bag or a resealable plastic bag and snip off end (or 1 corner if using plastic bag).
• Place shells in a single layer in a shallow 2-qt. baking dish and pipe about 2 tsp. garlic-parsley butter into each. Tuck a snail inside each shell, then pipe in more garlic-parsley butter to fill shell and mound over top. Bake until snails are sizzling and garlic in butter no longer tastes raw, 10-15 minutes.
• Do Ahead:
• Shells can be filled 1 day ahead. Cover and chill. Bring to room temperature before baking.

ESCARGOT MUSHROOMS

Steps:

• Over medium heat in a medium saucepan, heat butter and garlic. Place the snails in the saucepan and slowly cook until tender, about 5 minutes.
• Remove and discard mushroom stems. Fill the mushroom caps with 1/2 teaspoon melted butter with garlic from the saucepan. Microwave 2 to 3 minutes. Insert the snails in the mushroom caps. Microwave another 3 minutes.

MUSHROOM AND ESCARGOT SOUP

Steps:

• Combine mushrooms,onion and chicken stock in soup pot and simmer for 20 minutes.
• In another saucepan, melt four tablespoons butter over medium heat gradually stirring in the flour until smooth. Remove from heat and gradually stir in the milk and cream. Return to medium heat and cook stirring constantly, until thickened. Season with salt and pepper. Stir mushroom-chicken stock into sauce.
• In a small frypan heat the remaining two tablespoons butter and add escargot, garlic, parsley and green onion, sauté for 2 minutes. Add to soup along with wine.

ESCARGOT A LA BOURGUIGNONNE

Steps:

• Preheat oven to 400 (F).
• Mix the butter, garlic, parsley, and shallot togother, season with salt and pepper. Set aside.
• Quarter the mushroom caps.
• In small saucepan, simmer the snails and mushrooms in the wine and Pernod until the liquid is absorbed.
• Place snail and mushroom mixture in small shallow baking dish or ramekin along with the prepared butter. Place in oven for about 10 minutes.
• Sprinkle with parmesean cheese and continue in oven until lightly browned.
• Serve with crusty French bread.

ESCARGOT WITH WILD MUSHROOMS

Steps:

• Saute 1 chopped shallot with 1 tablespoon butter until the shallots are soft. Add the sliced mushrooms and saute until the mushrooms have released their liquid and it has evaporated. Set aside and keep warm.
• In a separate pan, saute the remaining chopped shallot in 1 tablespoon butter. Add the snails and the garlic to the pan and toss. Remove the pan from the heat and add the Cognac. Ignite the Cognac with a lighter or by tilting the pan carefully towards the open flame and letting it catch. Flambe the Cognac until it is almost reduced. Add the Cabernet, bay leaf, and thyme, and reduce the liquid in the pan by two-thirds. Pour the veal stock into the pan and let the sauce simmer for 5 minutes.
• After the snail mixture has simmered for 5 minutes, add in the mushrooms and remove from the heat. Whisk in the remaining butter and stir in the truffle oil. Adjust seasoning with salt and pepper and top with chives. Serve the snails divided between warm shallow bowls.

BLACK FOREST ESCARGOT SOUP

Steps:

• Beurre Manie: Combine butter and flour in a small bowl and blend well.
• Soup: Melt butter in a large heavy sauce pan over low heat, add shallot and cook 5 minutes.
• Stir in garlic, cook 1-2 minutes, add mushrooms and cook 15 minutes, stirring constantly.
• Pour in wine, broths and creme fraiche, simmer 20 minutes.
• Stir in escargot, reserved liquid, chives, parsley and aniseed.
• Pinch off bits of Beurre Manie and whisk into soup, one at a time.
• Beat 1 tbsp of hot soup into the egg yolks, add 3 more tbsp one at a time, whisking vigorously.
• Add egg mixture to soup, stir in Pernod and let soup "mellow" over low heat (do not boil) 1-2 minutes.

CREAMY ESCARGOT SOUP

Steps:

• Melt the butter in a large saucepan over medium-high heat. Whisk in the flour, and cook for 3 minutes, whisking constantly. Whisk in the green onion, and cook for 1 minute more. Pour in the chicken broth, celery, parsley, and pepper; bring to a simmer, and cook 5 minutes, stirring constantly. Dissolve the cornstarch in a little milk, and add to the simmering soup along with the remaining milk. Cook, whisking frequently, until the soup has thickened and has returned to a simmer, about 8 minutes.
• Whisk in the sour cream and the liquid from the can of escargots; return to a bare simmer, and cook for 5 minutes. Stir in the halved escargots, and cook for 1 minute more until warm.

ESCARGOT WITH ARTICHOKES AND ASPARAGUS TIPS

Steps:

• In a heavy non-reactive casserole, warm the olive oil over low heat. Slowly cook the onion and carrot until they began to turn golden, then arrange the artichokes in the casserole in a single layer. Add the bay leaf, thyme, the 2 whole cloves of garlic, and salt and pepper to taste. Pour the wine into the casserole; add water until the artichokes are just covered. Cook over medium heat for 15 minutes, covered, then remove the lid, add the asparagus and reduce the cooking liquid over high heat to thicken the sauce. While waiting for the reduction, saute the snails in butter. Mince the remaining garlic cloves and mix in the basil and parsley. Off the heat, add the minced garlic mixture and snails, check for seasoning. Stir well and serve immediately. Peel the artichoke bottoms & stems, and rub each with half a lemon as you finish trimming it. Place them in cold water acidulated with the juice from the remaining lemon half. Spread the leaves of each artichoke, and use a small spoon to remove the choke; return to the lemon water.

ARTICHOKE AND ESCARGOT OVER LINGUINI

Steps:

• Bring a large pot of lightly salted water to a boil. Add the linguine, and cook until tender, about 8 minutes.
• Melt half of the butter in a skillet over medium heat. Add the mushrooms and artichokes; cook and stir for a few minutes. When the mushrooms start to brown, stir in the garlic, and cook until fragrant and lightly browned.
• Stir in the escargot, and season with sage and oregano. Cook for just a few minutes, as the escargot cooks really fast like shrimp. Add about half of the Parmesan cheese, and remove from the heat. Serve over linguine with remaining Parmesan cheese.

HALINA'S ESCARGOT (FRANCE)

Steps:

• Melt butter in a small/medium skillet on medium heat. Sweat garlic in the butter for one minute, then add the parsley, wine, salt and pepper. Bring to a simmer.
• Remove from heat and add in the cream. Stir until blended and add the snails. Turn snails in the sauce until coated through.
• Divide snails and sauce among 4 small ovenproof dishes or ramekins and top with the breadcrumbs. Bake at 20-25 minutes at 350°F.

ESCARGOT AND TRUFFLE PENNE

Steps:

• Cook pasta in a large pot according to package instructions and drain. Return pasta to pot, removed from heat. Heat butter in a saucepan over medium-high heat. Add shallots and sauté for 4 minutes. Add escargot and coat with butter shallot mixture. Pour in wine, bring to a boil and reduce to a simmer over low-medium heat. Simmer until wine is reduced by half. Add cream. Cook for 3 minutes. Stir in truffle, truffle oil, salt and pepper. Remove from heat and fold in ½ cup parmesan. Pour sauce over pasta and stir. Turn on oven broiler. Spoon pasta into ramekins and top with parmesan. Broil until the parmesan melts and begins to slightly brown. Serve immediately.

ESCARGOT CLASSIC STYLE

Steps:

• Wash and drain the snails.
• Heat 1 tbsp butter and the garlic over medium low heat for a minute or two.
• Pour this mixture in a food processor and add the parsley, remaining butter and cream. Mix until smooth.
• Take 2 tsp of this mixture and the snails in a saute pan. Cook over medium low heat for 5 minutes.
• Remove from heat and put the snails in shells (if desired) or directly on plate.
• Drizzle remaining sauce over them.
• Serve with a good crusty bread for dipping up the sauce.

ESCARGOT

Steps:

• Preheat oven to 425 degrees.
• Reduce the consomme and wine to 1 Cup over high heat cooked with the bay leaf and garlic.
• Put the shells in a colander and pour the warm water over them and drain well.
• Place shells in a shallow casserole dish large enough to hold all shells in one layer.
• Put a dab of snail butter in each shell.
• Simmer the snails briefly in the hot reduced consomme-wine mixture.
• Place snail in each shell and cover with remaining snail butter.
• Pour wine-consomme mixture in the bottom of dish holding the shells.
• Place in the oven and cook for a few minutes, just long enough to get the snails piping hot.
• Serve hot with bread for dipping.

FIDDLEHEAD FERNS WITH ESCARGOT BUTTER

Steps:

• Wash fiddleheads and remove skins; trim off the ends.
• If using fresh fiddleheads, cook in 4 quart rapidly.
• boiling, salted water for 20 seconds. Refresh under.
• cold water and drain.
• To prepare escargot butter, cream butter and gradually.
• whisk in remaining ingredients. (Recipe can be.
• prepared ahead to this stage.) Just before serving,.
• melt escargot butter in a large frying pan over high.
• heat. Add ferns, either cooked or canned (drained, if.
• canned) and saute for 1 to 2 minutes, or until.
• thoroughly heated.