Escargots with Garlic and Herb Butter

    20 min

    The perfect starter for any formal dinner party. Snails are baked in a simple, yet delicious garlic and herb butter. Serve in shells or snail dishes. Enjoy with thinly sliced toast.

    20 people made this

    Serves: 6 

    • 1-2 garlic cloves, finely chopped
    • 1 shallot, finely chopped
    • 120g finely chopped parsley
    • 350g butter, softened
    • salt and pepper to taste
    • 6 dozen tinned snails (escargots), drained
    • 6 dozen snail shells (optional)

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat the oven to 160 C / Gas 2 1/2.
    2. Bring a saucepan of water to the boil. Add the snails. Set aside for a few minutes. This will help take any metallic taste away. Drain.
    3. In a small bowl, combine butter, garlic, parsley and shallots. Season with salt and pepper, then mix until smooth.
    4. Stuff each shell with a small knob of herb butter and a snail. Repeat. Position the shells in a dish/tin so they do not spill whilst cooking.
    5. Bake for about 10 minutes or until the butter starts bubbling.


    Tinned snails can be purchased in speciality shops or online.

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