France- Escargots Recipe

Baking the escargot in butter sauce

When I first heard about eating snails, the thought disgusted me. However, since I tried them, I found I actually like them, as long as they are not too chewy. Also, the garlic butter sauce is delicious for dipping bread! In France, escargots are often on the menu, particularly in the area around Burgundy. This recipe for escargots is simple and uses a can of escargots. In the US and UK, these are available on Amazon. And in France, they can be bought in most supermarkets.

At French restaurants, escargots are often served in snail shells. Interestingly, the empty shells are available in most French supermarkets. And, the snail meat is inserted into each shell for presentation. Of course, getting them out again can be a challenge. I’ve seen more than one person lose grip of the tongs holding the shell and project snails and butter sauce all over the table. One of my favourite places to eat escargots in Paris is Le Perraudin in the 5th arrondissement!

Melting butter for escargots
Melting butter for escargots


1 tin (800g) escargots
175 g unsalted butter
50 g parsley, finely chopped
4-5 cloves of garlic, peeled and minced
Salt and pepper to taste
Baguette, sliced


Pre-heat the oven to 170C

First, open the can of escargot, and drain the liquid. Next, heat a frying pan over medium and melt the butter. Add the garlic and parsley, then saute for a few minutes. Finally, add the escargot and saute them for another 4 minutes. Season with salt and pepper.

Next, pour the mixture into a 9×13 inch glass casserole dish. Put into the oven and bake for 8-10 minutes until the butter starts to brown.

Finally, remove from the oven and serve with baguette

Add escargots to butter sauce
Add escargots to butter sauce
Sautéing the escargots in butter, garlic and parsley
Sautéing the escargots in butter, garlic and parsley

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