Recipes

Below are a host of recipes pulled from various sources to help you discover the many possibilities of enjoying escargots.

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escargots au beurre d’anchois
50 grams soft, unsalted butter
2 fillets anchovies, chopped and mashed
1/2 teaspoon garlic puree
leaves from 1 sprig flat-leaf parsley, minced
1/2 teaspoon lemon juice
1/2 teaspoon pastis
fine salt and freshly ground black pepper, to taste
2 dozen, large (about 125 grams) escargots de Bourgogne,
well rinsed and drained
100 milliliters dry white wine
1. Combine the butter, anchovies, garlic, parsley, lemon
juice, pastis, salt, and pepper. Flatten between two sheets of
paper and chill in the refrigerator.
2. Preheat the oven to 450 °F.
3. Rinse the snails in a couple of changes of water. Drain.
Simmer the snails in the wine for about 10 minutes. Drain
and reserve.
4. Arrange snails in small gratin dishes. Top each with half
of the anchovy butter. Bake for 6 minutes, or until snails are
warm and the butter is melted.
Yield: 2 servings.
Ref: Guide Cuisine, March 2001, page 22.

gratin d’escargots
50 grams soft butter
1 tablespoon finely minced flat-leaf parsley
1 small clove garlic, finely minced
1 small shallot, minced
fine salt and freshly ground black pepper, to taste
100 grams snails, rinsed and drained
40 grams grated Gruyère cheese
1. Preheat oven to 450 °F.
2. Prepare a compound butter from the butter,
parsley, garlic, shallot, salt, and pepper by mixing
all the ingredients with a rubber spatula until well
combined and smooth. Spread the butter along
the bottom of individual ceramic or metal ramekins.
Arrange the snails on top of the butter in a
single layer.
3. Bake the snails until the butter is bubbling and
the snails are heated through, about 5 minutes.
Strew the cheese over the top of the snails and
continue baking until the cheese has melted.
Serve immediately.
Yield: 2 servings.
Ref: Christophe Felder, Les gratins de Christophe,
2001, page 100.

escargots canaille
1 tablespoon olive oil
100 grams minced yellow onion
1 shallot, minced
35 grams smoked bacon, finely chopped
1 tablespoon flour
200 grams plum tomatoes, peeled, seeded, cored, diced
50 grams diced red bell pepper
a few fennel seeds
1 small bouquet garni
150 milliliters snail canning liquid
225 milliliters dry white wine
pinch coarse, gray salt
1 small clove garlic, pureed
small pinch ground cumin
small pinch ground cinnamon
small pinch ground coriander
small pinch cayenne pepper
2 teaspoons finely minced flat-leaf parsley
24 to 30 small snails, rinsed and drained
fine salt to taste
1. Heat the oil in a small saucepan over medium heat. Add the
onion and cook until soft and golden.
2. Add the shallot and bacon and cook a bit more. Sprinkle the
flour over contents of the saucepan and stir until the flour
browns. Add the tomatoes, bell pepper, fennel seeds, bouquet
garni, canning liquid, wine, and coarse salt. Bring to a boil, reduce
heat, and simmer until the liquid is reduced to about 225 milliliters,
about 3 hours.
3. Strain the mixture into a clean saucepan. Add the garlic,
cumin, cinnamon, coriander, cayenne, and parsley. Place the
saucepan over low heat and simmer for an additional 30 minutes.
4. Add the snails to the saucepan and heat through. Taste the
sauce for salt and add more if necessary.
5. Serve the snails with their sauce in small bowls or ramekins
along with slices of crusty bread.
Yield: 2 servings.
Ref: Madeleine Kamman, When French Women Cook, 1976,
page 323.

timbale d’escargots aux lardons et à l’estragon
2 shallots, minced
leaves from 2 sprigs fresh tarragon, finely minced
25 milliliters dry white wine
10 milliliters heavy cream
75 grams chilled butter, diced
24 large snails, rinsed and drained
2 slices smoked bacon, cut into 3-mm strips, fried
fine salt and freshly ground black pepper, to taste
1 tablespoon finely diced tomato
2 teaspoons finely minced chives
1. Place the shallots, tarragon, and wine in a small saucepan
and simmer for 5 minutes. Stir in the cream.
2. Over very low heat, whisk in the butter, a little bit at a
time. When all the butter is incorporated, add the snails
and bacon. Season with salt and pepper. Raise the heat under
the saucepan and carefully heat the snails.
3. Divide the snails between heated serving bowls. Sprinkle
the tomatoes and chives over the top. Serve immediately.
Yield: 2 servings.
Ref: Olivia Callea, Burgundy Gastronomique, 1995, page 112.

ragoût d’escargots forestière
2 tablespoons butter
1 shallot, minced
1/2 clove garlic, finely minced
125 grams wild mushrooms, 5-mm dice
1 small tomato, peeled, seeded, cored, diced
24 to 30 small snails, rinsed and drained
50 milliliters heavy cream
fine salt and freshly ground black pepper, to taste
1. Melt the butter in a small frying pan over medium-low heat.
Add the shallot and sweat until soft.
2. Add the garlic and the mushrooms. Cook the mushrooms
until soft.
3. Add the tomato and snails and mix. Add the cream. Cook
until the cream reduces and the sauce is thick. Season with salt
and pepper.
4. Divide between heated serving plates.
Yield: 2 servings.
Ref: Georges Blanc, Ma Cuisine des Saisons, 1987, page 98.

 

escargots aux chanterelles et à la bière

1 tablespoon butter
150 grams chanterelle mushrooms, thinly sliced
1 clove garlic, finely minced
1 tablespoon minced parsley
24 escargots, rinsed and drained
salt and freshly ground pepper, to taste
75 milliliters heavy cream
50 milliliters Pilsner-style beer

  1. Melt butter in a frying pan over high heat. Add mushrooms and fry a bit. Add garlic, parsley, snails, salt, and pepper. Continue to fry until dry.
  2. Add cream and reduce. Add beer, mix well, and cook a short while longer.
  3. Serve immediately.

Yield: 2 servings. Ref: found at the Tutz Brewery (Strasbourg, France) website on April 13, 1998.

 

Escargots de Bourgogne en meurette

375 milliliters red Burgundy wine
1 large shallot, peeled and minced
1 large clove garlic, peeled and minced
1 sprig fresh thyme
1 fresh bay leaf
150 grams small common mushrooms, thickly sliced
1-1/2 tablespoons butter
60 grams pearl onions, peeled
50 grams smoked bacon, 3-mm strips
1/2 teaspoon beurre manié
2 dozen large snails, well rinsed and drained
fine salt and freshly ground black pepper, to taste
1/2 tablespoon chives, minced

  1. Place the wine, shallot, garlic, thyme, and bay leaf in a small saucepan over high heat. Bring to a boil, reduce heat,and simmer until reduced in volume by two-thirds.
  1. In the meantime, fry the mushrooms in 1/2 tablespoon butter until they release their moisture. Drain and set aside.

Blanch the onions in boiling, salted water until barely tender. Drain and set aside. Blanch the bacon in boiling water for 1 minute. Drain and set aside.

  1. Add the beurre manié to sauce and stir to dissolve. Continue simmering the sauce until it starts to thicken. Add the snails and cook until heated through. Add the reserved mushrooms, onions, and bacon. Add the last tablespoon of butter and stir to blend. Season with salt and pepper.
  1. Divide the mixture between individual serving dishes. Sprinkle the chives over the top and serve immediately.

Yield: 2 servings. Ref: Georges Blanc, Ma Cuisine des Saisons, 1987, page 99.

 

Escargots au riesling

2 tablespoons butter
1 shallot, minced
1/2 clove garlic, minced
3 tablespoons minced flat-leaf parsley
24 to 30 small snails, rinsed and drained
50 milliliters Alsacian Riesling wine
1 teaspoon flour
60 milliliters heavy cream
fine salt and freshly ground black pepper, to taste

for croutons:
butter
4 5-mm thick slices baguette

  1. Preheat broiler.
  2. Melt the butter in a small frying pan over medium-low heat. Add the shallot, garlic, and half the parsley. Cook until the shallots are soft. Add the snails and continue cooking for a couple of minutes.
  3. In the meantime, butter the bread slices lightly on both sides and place on a baking sheet. Set aside.
  4. Add the wine to the snail mixture. Sprinkle with the flour and mix well. Increase the heat to high and cook for a couple of minutes. Do not let the sauce become too dry. Add the cream and continue cooking.
  5. In the meantime, toast the bread under the broiler until browned on both sides. Place two croutons on each heated serving plate.
  6. Season the snails with salt and pepper. Add the remaining minced parsley and mix. Divide the snails over the croutons. Serve immediately.
    Yield: 2 servings. Ref: Marie-Pierre Moine, Cuisine Grand-Mere, 2001, page 48.