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    Home » Recipes » Baked

    Published: Jun 8, 2022 · Modified: Feb 25, 2023 by Jeremy Klae · This post may contain affiliate links · 2 Comments

    Recipe for Escargot: Without the Shells

    Jump to Recipe Jump to Video Print Recipe

    Escargot is French for snail and is also a common delicacy in European countries. For myself, I consider it to be comfort food just like a bowl of French Onion Soup. A friend of mine introduced me to this dish in the early 2000s, and I immediately fell in love with the buttery flavor and soft texture. In fact, for quite some time, it became a regular go-to for me, even as a quick lunch. As time passed and my lifestyle changed, so did the frequency of my Escargot consumption, which led me to make this Recipe for Escargot.

    Escargot served in a baking dish topped with cheese and sliced toasted baguette with white wine.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Step-by-Step Instructions
    • Expert Tips
    • Recipe FAQs
    • More Recipes You'll Love
    • 📖 Recipe

    Why You'll Love This Recipe

    Whether you're a seasoned Escargot connoisseur or a complete newbie, it doesn't matter. This Escargot recipe is easy to make, sure to impress, and absolutely divine. The mushroom-like texture of delicious escargot absorbs the buttery flavor, herbs, and spices, making this an incredibly flavorful delicacy.

    Try pairing this Escargot Recipe with these Apple Cider Martinis! Perfect, especially around the holidays.

    Ingredients

    Snails: The first thing you'll need is escargot snails. Jump on Amazon and grab a can of these extra-large Wild Burgundy Snails by Escargots de Bourgogne Sauvages.

    There are 24 snails in a can, so be prepared to cook and serve all of them. They don't freeze well and aren't that great left over.

    Vegetables and Herbs: Grab yourself a red onion, some minced garlic, garlic powder, fresh Italian parsley, fresh rosemary, Kosher salt, and black pepper.

    Butter and Liquids: You'll need salted butter, Chardonnay, and Olive oil.

    Cheese: I made a Havarti and Gruyere cheese blend for this particular Escargot recipe. However, feel free to sub one out for Parmesan or whatever your snail-eating heart desires!

    Bread: I recommend using a sliced and toasted French baguette for optimal texture, size, and flavor.

    See the recipe card below for full information on ingredients and quantities.

    Step-by-Step Instructions

    Red onions sautéing in butter in a cast iron skillet.

    Step 1: Preheat the oven to 400°f. Next, heat the olive oil over medium heat in a large cast iron skillet and sauté the diced red onion until it begins to caramelize. This should take around 5-6 minutes, and be sure to stir them frequently to ensure they don't burn.

    Escargot butter sauce simmering in a cast iron skillet.

    Step 2: Add the chardonnay and continue to sauté the onions for about 3 minutes or until almost all of the wine has evaporated.

    Lower the heat to medium-low and add the butter, chopped Italian parsley, rosemary, minced garlic, garlic powder, kosher salt, and black pepper. Stir to combine fully.

    Snails added to a cast iron skillet of simmering butter sauce.

    Step 3: Add the Escargot and cook the mixture for about 6-7 minutes, stirring frequently until everything is well combined.

    Snails, onions, and butter sauce added to escargot baking dishes.

    Step 4: Fill each divot of the Escargot snail dish with one snail and the melted butter mixture. Be sure to get some onion pieces in the divots and scatter some on top of the entire dish as well.

    Shredded cheese covering an escargot baking dish.

    Step 5: Place the dish on a cookie sheet, then generously top the entire escargot plate with your cheese blend.

    Bake the Escargot on the center rack for about 5 minutes, then turn the broiler on for 2-3 minutes or until the cheese is lightly browned on top.

    Remove the Escargot from the oven and carefully serve hot with a sliced and toasted French baguette.

    Expert Tips

    • I highly recommend making this Escargot as hors d'oeuvres to Chicken Fried Kitchen's Chilean Sea Bass for the ultimate romantic, breathtakingly beautiful dinner.
    • Don't forget some extra bread for dipping, either. Those divots are still full of buttery deliciousness!

    Recipe FAQs

    What does Escargot taste like?

    Escargot absorbs the flavors in which they're cooked. Beyond those flavors, they have some earthiness, which I can only correlate to a cooked mushroom. This brings me to my next point. Most people wondering what Escargot tastes like are actually wondering what the texture might be, which is also very similar to a cooked mushroom. When properly cooked, there is a small bite with a remaining softness. It's just enough to know it's there but not overly mushy and certainly not tough or chewy as most people might imagine.

    This recipe utilizes a garlic butter and herb mix and a fantastic cheese blend for the flavor. Pair this with a bottle of good white wine and a toasted French baguette, and you've got yourself a romantic and beautiful appetizer.

    How much is Escargot?

    Escargot can vary in price depending on where you buy or order it. In Omaha, for example, an order of six is $13.95. The same type of dish at a New York restaurant will cost about $18.00.

    That said, I'm assuming the snails themselves come from a very similar place and are also canned, just as they are for this recipe. Of course, you aren't getting the chef's experience to cook them for you. Nevertheless, the can of two dozen snails I recommend for this recipe can easily be ordered on Amazon at a very affordable price.

    So, weigh your options and what you're looking for. Do you want to create an experience for yourself, your family, and your friends by making this recipe for escargot? Or maybe you'd rather pay more and have someone create that experience for you?

    I say you do both!

    Where is Escargot from?

    There are quite a few types of snails eaten all over the world. However, when cooking escargot, I recommend going for the premium snails, and there are three kinds I recommend sticking with.

    Turkish snails, European garden snails, and Roman or Burgundy snails. In this Recipe for Escargot, I chose to use Burgundy Snails.

    The Wild Burgundy Snails that I used are from the Burgundy region of France, as the name might suggest. They are wild caught as opposed to many out there that are farmed and are one of the highest quality snails you'll find imported into the US. They can be ordered in small, large, and very large. I prefer the very large versions, but if you or your family are new to Escargot, you may want to start with a smaller size.

    This may be a little surprising, but these snails come in a can! They are already purged, deshelled, and cooked, making the whole process super easy.

    What is Escargot?

    Escargot is French for "Snail," a delicacy much like caviar and truffles.

    There are snails in bodies of water and on land. However, land snails are the ones used to make escargot. Also, if you're questioning the health benefits or lack thereof, rest assured, snails are low in fat, high in protein, and consist mainly of water.

    Now, with all of that being said, I don't recommend searching around your backyard for some snails to cook up. You see, snails can ingest pesticides and eat other poisonous chemicals that would be very dangerous for human consumption. In fact, the snails that are consumed are purged, then removed from their shells, and finally cooked. Some restaurants and home cooks alike will place the snails back into a shell and then add the butter and herb mixture. In this recipe for escargot, I did things a bit differently, omitting the shells altogether.

    You'll typically find Escargot as hors d'oeuvres on high-end menus across the US. One of which I highly recommend. If you find yourself in Omaha, Nebraska, and would like to try some of the best Escargot, check out M's Pub in the Old Market. You won't be disappointed!

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    Escargot served without the shells and topped with cheese with toasted baguette on the side.

    If you made this Escargot recipe or any other of my recipes, please leave a Star Rating and let me know your thoughts in the comments below. 

    Don't forget to tag @chickenfriedkitchen on Instagram, Subscribe on YouTube, and Follow on Pinterest and Facebook! I'll see you there!

    📖 Recipe

    Escargot served with a toasted French Baguette.

    Recipe for Escargot: Without the Shells

    5 from 2 votes
    Print Pin Rate
    Course: Appetizers
    Cuisine: French
    Prep Time: 20 minutes minutes
    Cook Time: 7 minutes minutes
    Total Time: 27 minutes minutes
    Servings: 4 servings
    Calories: 394kcal
    Author: Jeremy Klae

    Equipment

    • 1 Cast Iron Skillet
    • 2 Escargot Baking and Serving Dishes There are several sizes, so pick the best for your needs.

    Ingredients

    • 2 tablespoon Extra Virgin Olive Oil
    • ½ Red Onion - diced
    • ¼ Cup Chardonnay
    • 1 Stick Salted Butter
    • 1 tablespoon Minced Garlic
    • 3 tablespoon Fresh Italian Parsley - chopped
    • 1 tablespoon Fresh Rosemary - chopped
    • ½ teaspoon Kosher Salt
    • ½ teaspoon Black Pepper
    • ½ teaspoon Garlic Powder
    • 7.5 Oz Very Large Wild Burgundy Snails - drained and rinsed
    • ¼ Cup Havarti Cheese - shredded
    • ¼ Cup Gruyere Cheese - shredded

    Instructions

    • Begin by preheating the oven to 400°f.
    • Heat the olive oil over medium heat in a large cast iron skillet and sauté the diced red onion until it begins to caramelize. About 5-6 minutes stirring frequently.
    • Add the chardonnay and continue to sauté the onions for about 3 minutes or until almost all of the wine has evaporated.
    • Lower the heat to medium-low and add the butter, chopped Italian parsley, rosemary, minced garlic, garlic powder, kosher salt, black pepper, and snails.
    • Cook the mixture for about 6-7 minutes stirring frequently until everything is well combined.
    • Fill each divot of the Escargot serving plates with one snail and the melted butter mixture. Be sure to get some onion pieces in the divots and scatter some on top of the entire dish as well.
    • Place the dish on a cookie sheet then generously top the entire escargot plate with your cheese blend.
    • Bake the Escargot on the center rack for about 5 minutes then place under the broiler for about 2-3 minutes or until the cheese is lightly browned on top.
    • Remove the Escargot from the oven and carefully serve hot with a sliced and toasted French baguette.

    Video

    YouTube video

    Notes

    • I highly recommend making this Escargot as hors d'oeuvres to Chicken Fried Kitchen's Chilean Sea Bass for the ultimate romantic, breathtakingly beautiful dinner.
    • Don't forget some extra bread for dipping, either. Those divots are still full of buttery deliciousness!

    Nutrition

    Serving: 1g | Calories: 394kcal | Carbohydrates: 4g | Protein: 13g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 738mg | Potassium: 284mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 1161IU | Vitamin C: 6mg | Calcium: 153mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @ChickenFriedKitchen or tag #chickenfriedkitchen!

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    Reader Interactions

    Comments

    1. Manuel antonio says

      May 03, 2024 at 9:06 pm

      5 stars
      really fantastic. despite changing out resiling for chardonnay and despite using my parsley from frozen. these escargot were terrific. oh and I swapped out the suggested cheeses for some cheddar, parmesan and topped with a slice of provolone I had at home because I never have the exact ingredients. everything else was exact. delicious

      Reply
      • Jeremy Klae says

        May 08, 2024 at 5:30 pm

        Thats great to hear Manuel and the modifications sound like they were probably amazing! I bet the cheeses on top were perfect.

        Reply
    5 from 2 votes (1 rating without comment)

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