Go Back

Escargot in Parsley-Garlic Butter


  • 1 can 4 dz.Helix snails
  • 1 1/2 sticks unsalted butter softened
  • 1 shallot finely minced
  • 2 cloves garlic finely minced
  • 2 Tbsp. finely minced Italian parsley
  • 2 Tbsp. dry white wine or lemon juice
  • 1/3 c. Italian parsley minced (for garnishing after baking)
  • Toasted/crusty French bread or baguettes
  • salt and pepper to taste


  1. Drain and rinse the snails. Pat dry with paper towel and refrigerate until ready to use.
  2. In a small mixing bowl, mix the softened butter, shallot, garlic and the 2 tablespoons of minced Italian parsley and stir in the wine until everything is incorporated. Salt and pepper to taste. (I usually use salted butter so I don't add that much extra salt.)
  3. Put a snail into each crevice of the escargot dish and top with butter. Fill all dishes and any leftover butter go back and add extra to each dish. Refrigerate dishes until butter has firmed up again.
  4. When ready to bake set dishes on a sheet pan and bake at 450° for 4-6 minutes. Remove from oven, sprinkle with the extra parsley and serve immediately with your crusty warm bread.

Recipe Notes

I like to start with two sticks of butter and up my other ingredients because I don't want to run short of butter and would rather have too much than not enough. You can always use that extra butter on the bread.

I didn't care for the lemon juice as much as the wine. If you don't have wine, I'd skip the lemon juice. (I got my second batch too lemony.)