Escargot (With & Without Shells)
Classic French escargot baked in a rich garlic-parsley butter, served in shells for tradition or in a simple dish for ease. Elegant, indulgent, and perfect with crusty baguette.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–27 minutes
- Yield: 6 servings (4 escargots per person)
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Kosher
Ingredients
24 large canned escargots
24 escargot shells (optional)
1 cup salted butter, softened
1 head garlic, finely minced or grated (8–12 cloves)
1 small-medium shallot, finely diced
¼ cup parsley, finely chopped
1 tablespoon white wine
½ teaspoon salt
½ teaspoon black pepper (or to taste)
Instructions
- Preheat oven to 375°F (190°C).
- Place one escargot in each shell, or arrange escargots in an ovenproof dish if not using shells.
- In a bowl, mix softened butter, garlic, shallot, parsley, white wine, salt, and pepper until blended.
- Fill each shell generously with garlic-parsley butter, or cover escargots in the dish with butter.
- Arrange shells or dish on a baking sheet to catch spills.
- Bake 10–12 minutes, until butter is bubbling and fragrant.
- Serve immediately with slices of fresh baguette.
Notes
Add chili flakes for heat or substitute parsley with basil for variation.
A squeeze of lemon juice brightens the flavor.
Freeze escargots prepped with butter and bake from frozen.
Parmesan or Gruyère can be sprinkled on top before baking for extra richness.
Serve with crisp white wine like Sauvignon Blanc or Chablis.
Nutrition
- Serving Size: 4 escargots
- Calories: 220
- Sugar: 0g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 65mg
Find it online: https://justsosavory.com/escargot-with-without-shells/
