Escargot (With & Without Shells)

Escargot is one of those classic French dishes I love making when I want something elegant and unique. The tender snails are baked with a rich garlic-parsley butter that melts into every bite. Whether I prepare them in shells for a traditional presentation or without shells for simplicity, they always feel indulgent and impressive.

Why You’ll Love This Recipe

I like how quick and easy this recipe is despite how fancy it looks. The garlic, shallot, and parsley blend into the butter beautifully, creating a savory sauce that pairs perfectly with the escargots. I also enjoy serving them with a crusty baguette to soak up every drop of the buttery goodness.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

24 Escargots (large) canned
24 Escargot shells optional
1 cup Salted butter softened to room temperature
1 head Garlic finely minced or grated, roughly 8-12 cloves
1 small-med Shallot finely diced
¼ cup Parsley finely chopped into dust-like texture (¼ cup or more)
1 tablespoon White wine
½ teaspoon salt
½ teaspoon pepper or to taste

Directions

1. I preheat my oven to 375°F (190°C).
2. If I’m using shells, I place one escargot into each shell. If not, I simply arrange the escargots in an escargot dish or small ovenproof baking dish.
3. In a bowl, I combine the softened butter, garlic, shallot, parsley, white wine, salt, and pepper, mixing until well blended.
4. I fill each shell (or cover each escargot in the dish) generously with the garlic-parsley butter.
5. I arrange the shells or dish on a baking sheet to prevent spills.
6. I bake for 10–12 minutes, or until the butter is bubbling and fragrant.
7. I serve immediately with slices of fresh baguette to scoop up the flavorful butter.

Servings and Timing

This recipe makes about 6 servings (4 escargots per person). It takes around 15 minutes to prepare and 10–12 minutes to bake, so I can have it ready in under 30 minutes.

Variations

Sometimes I add a pinch of chili flakes for a little heat or swap parsley with basil for a different herb flavor. When I want extra richness, I add a splash more white wine or a squeeze of lemon juice to brighten the butter.

Storage/Reheating

I rarely have leftovers, but if I do, I store cooked escargots in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in a 325°F (160°C) oven until warmed through. I don’t recommend microwaving, as it can make the butter separate.

FAQs

Can I make escargot without shells?

Yes, I often bake them in an escargot dish or small ramekins without shells.

Can I use fresh snails instead of canned?

Yes, but they need to be properly cleaned and prepared before cooking.

What’s the best butter to use?

I prefer salted butter because it balances the garlic and herbs nicely.

Can I make the garlic-parsley butter ahead of time?

Yes, I prepare it a day in advance and keep it in the fridge until ready to use.

Do I need special escargot dishes?

Not necessarily small ramekins or even a muffin tin can work in a pinch.

Can I freeze escargot?

Yes, I can freeze them prepped with butter in shells or ramekins, then bake straight from frozen.

How do I prevent the butter from spilling out of the shells?

I pack the butter tightly into each shell and place them snugly in a baking dish.

Can I add cheese to escargot?

Yes, sometimes I sprinkle a little Parmesan or Gruyère on top for extra flavor.

What wine pairs best with escargot?

I like a crisp white wine such as Sauvignon Blanc or Chablis.

Can I serve escargot without bread?

Yes, but I always serve baguette because it’s perfect for soaking up the garlic butter.

Conclusion

Escargot is a timeless French delicacy that I enjoy making when I want to serve something special. The garlic-parsley butter makes each bite rich and flavorful, and it’s just as delicious whether I serve them in shells or in a simple dish. It’s an impressive recipe that feels fancy but is surprisingly easy to prepare.

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