Get ready to indulge in a world of flavorful French delicacies! Escargot, also known as snails, are often associated with their classic shell-based preparation. However, we’re here to shake things up and showcase 18 mouth-watering escargot recipes that ditch the shells for a more creative and savory approach.
From comforting pasta dishes to elegant appetizers and decadent desserts, our collection of snail-based recipes is sure to delight even the most discerning palates. Whether you’re a seasoned chef or a culinary newbie, these unique escargot creations will inspire you to think outside the shell (pun intended!) and explore new flavors and textures.
In this article, we’ll take you on a gastronomic journey through the world of escargot, sharing our top picks for the most delectable and innovative recipes that showcase the humble snail in all its glory. So, sit back, relax, and get ready to savor every bite of these savory delights!
Garlic Butter Escargot Bites
These bite-sized treats combine the rich flavors of garlic butter and snails with a crispy, golden exterior. Perfect for parties or special occasions.
Ingredients:
– 1 cup snail meat (fresh or frozen), thawed
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter, softened
– 1 tablespoon all-purpose flour
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 egg, lightly beaten
– 1 cup panko breadcrumbs
– Cooking oil or clarified butter for frying
Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine snail meat, garlic, and flour. Mix well.
3. Add softened butter, paprika, salt, and pepper. Mix until just combined.
4. Divide the mixture into 12 equal portions. Shape each portion into a ball and then flatten slightly into a disk shape.
5. Dip each disk in the beaten egg and then coat with panko breadcrumbs, pressing gently to adhere.
6. Place the coated snail bites on the prepared baking sheet. Drizzle with cooking oil or clarified butter.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Creamy Escargot and Mushroom Pasta
This rich and savory pasta dish combines the decadent flavors of escargot and mushrooms with a creamy sauce, perfect for a special occasion or a cozy night in.
Ingredients:
– 12 oz. pasta of your choice
– 1 cup snails (escargot), rinsed and drained
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1/4 cup all-purpose flour
– 1 1/2 cups heavy cream
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente; set aside.
2. In a large skillet, melt butter over medium-high heat. Add snails and cook until golden brown, about 3-4 minutes per side.
3. Remove snails from skillet and set aside. Add mushrooms and cook until tender, about 5 minutes.
4. Sprinkle flour over mushrooms; cook for 1 minute.
5. Gradually add heavy cream, whisking constantly. Bring to a simmer and cook until thickened, about 2-3 minutes.
6. Stir in Parmesan cheese until melted. Add cooked snails and pasta; toss to combine.
7. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Escargot and Spinach Stuffed Mushrooms
This recipe combines the rich flavors of French escargot with the earthy goodness of spinach-stuffed mushrooms. The result is a decadent and savory appetizer that’s sure to impress your guests.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup snail butter (or regular butter mixed with garlic powder and paprika)
– 1/4 cup chopped fresh spinach
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté snail butter until fragrant. Add chopped spinach and cook until wilted.
3. Stuff each mushroom cap with the spinach mixture, followed by a sprinkle of Parmesan cheese.
4. Place stuffed mushrooms on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
6. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Escargot in White Wine Sauce
Experience the rich flavors of France with this classic escargot recipe, featuring tender snails cooked in a buttery white wine sauce.
Ingredients:
– 12 large snails in shells, rinsed and patted dry
– 4 tablespoons (55g) unsalted butter, softened
– 2 cloves garlic, minced
– 1/4 cup (60ml) white wine (dry)
– 1/4 cup (60ml) chicken broth
– 1 tablespoon freshly chopped parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Stuff each snail shell with butter, garlic, salt, and pepper.
3. Place the stuffed snails in a baking dish and cover with foil.
4. Bake for 12-15 minutes or until the snails are cooked through.
5. Remove the foil and add white wine, chicken broth, and parsley to the dish.
6. Return to oven and bake for an additional 2-3 minutes or until the sauce has slightly thickened.
7. Serve hot with crusty bread for dipping.
Cooking Time: Approximately 20-25 minutes.
Escargot and Gruyère Cheese Tartlets
Discover the rich flavors of French cuisine with these bite-sized tartlets, combining succulent escargot (snails) with the creamy richness of Gruyère cheese.
Ingredients:
– 1 package of frozen snails (escargot), thawed
– 1/2 cup of Gruyère cheese, grated
– 1/4 cup of all-purpose flour
– 1/4 teaspoon of salt
– 1/4 teaspoon of black pepper
– 1 tablespoon of butter, melted
– 1 egg, beaten (for egg wash)
– 1 sheet of frozen puff pastry, thawed
Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry to a thickness of about 1/8 inch (3 mm).
3. Cut out small squares of pastry, about 3 inches (7.5 cm) per side.
4. Place a snail in the center of each square, leaving a 1/2-inch border around it.
5. Sprinkle grated Gruyère cheese over the snail.
6. Fold the pastry edges up to form a triangle or a square shape, pressing gently to seal.
7. Brush the tops with the beaten egg for a golden glaze.
8. Place the tartlets on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Escargot and Garlic Bread Casserole
This rich and satisfying casserole combines the classic flavors of escargot with the comforting warmth of garlic bread. Perfect for a special occasion or a cozy night in, this dish is sure to impress.
Ingredients:
– 1 package frozen snails (escargot), thawed
– 1 baguette, sliced into 1-inch pieces
– 3 cloves garlic, minced
– 2 tablespoons butter
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté garlic and butter until fragrant.
3. Add snails and cook for 5-7 minutes or until they’re tender and flavorful.
4. Meanwhile, combine bread, Parmesan cheese, and parsley in a separate bowl.
5. Grease a 9×13-inch baking dish with butter.
6. Layer snail mixture, followed by bread mixture, repeating twice.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 45-50 minutes
Escargot and Herb Butter Crostini
Elevate your cocktail party or dinner gathering with these bite-sized, flavorful crostini. The combination of buttery garlic snails, fresh herbs, and crispy bread will delight your guests’ taste buds.
Ingredients:
– 12 large snails, rinsed and patted dry
– 1/2 cup (1 stick) unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste
– 1 baguette, cut into 1/4-inch slices
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together butter, garlic, parsley, and chives.
3. Place snails on a baking sheet lined with parchment paper and top each with a pat of the herb butter.
4. Bake for 12-15 minutes or until snails are cooked through and fragrant.
5. Meanwhile, toast baguette slices in the oven for 2-3 minutes or until lightly browned.
6. To assemble crostini, place a toasted baguette slice on a plate, top with a snail, and sprinkle with Parmesan cheese (if using).
7. Serve immediately.
Cooking Time: 15-20 minutes
Escargot and Caramelized Onion Flatbread
This recipe combines the rich flavors of escargot with the sweetness of caramelized onions on a crispy flatbread, perfect for a unique appetizer or snack.
Ingredients:
– 1 package of frozen snails in garlic butter
– 2 large onions, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 cup grated Parmesan cheese
– 1 tablespoon chopped fresh parsley
– 1 flatbread (homemade or store-bought)
– 1 egg, beaten (for brushing the flatbread)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Caramelize the onions in a pan with olive oil over medium heat for 20-25 minutes or until golden brown.
3. Remove snails from garlic butter and set aside. Cook according to package instructions.
4. Brush flatbread with beaten egg and bake for 5-7 minutes or until crispy.
5. Top flatbread with caramelized onions, cooked snails, Parmesan cheese, and parsley.
6. Serve immediately and enjoy!
Cooking Time: Approximately 30-40 minutes.
Escargot and Brie Phyllo Cups
Elevate your appetizer game with these buttery, garlicky snails wrapped in flaky phyllo and topped with creamy brie cheese.
Ingredients:
– 12 large snails (escargot)
– 1 package of phyllo dough
– 1/2 cup unsalted butter, melted
– 3 cloves garlic, minced
– 1/4 cup grated brie cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Rinse snails under cold water, pat dry with paper towels.
3. Unroll phyllo dough and cut into 12 squares.
4. Place a spoonful of garlic butter onto each square, leaving a small border around edges.
5. Place a snail on top of the butter mixture, then sprinkle with brie cheese.
6. Fold phyllo squares in half to form cups, pressing gently to seal edges.
7. Brush tops with melted butter and season with salt and pepper.
8. Bake for 15-20 minutes or until golden brown.
9. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Escargot and Puff Pastry Pinwheels
Elegant Escargot and Puff Pastry Pinwheels Recipe
Combine the rich flavors of snails with the flaky goodness of puff pastry for a sophisticated appetizer or snack. This recipe is perfect for impressing guests at your next dinner party.
Ingredients:
– 12 escargots, patted dry
– 1 package puff pastry, thawed
– 2 cloves garlic, minced
– 1/4 cup butter, softened
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. Arrange escargots in the center of the pastry, leaving a 1-inch border around them.
4. Sprinkle garlic and Parmesan cheese over the snails.
5. Fold the pastry over the filling, forming a triangle or square shape. Press edges to seal.
6. Brush tops with softened butter and sprinkle with salt and pepper.
7. Place pinwheels on prepared baking sheet, leaving about 1 inch of space between each.
8. Bake for 20-25 minutes or until golden brown.
9. Garnish with chopped parsley, if desired. Serve warm.
Cooking Time: 20-25 minutes
Escargot and Lemon Butter Linguine
This dish combines the rich flavors of escargot with the brightness of lemon butter, served over a bed of linguine pasta. Perfect for a special occasion or a cozy night in.
Ingredients:
– 12 large snails, rinsed and patted dry
– 1/4 cup lemon butter (see below)
– 8 oz linguine pasta
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Lemon Butter:
– 2 tablespoons unsalted butter, softened
– 1 tablespoon freshly squeezed lemon juice
– 1 clove garlic, minced
Instructions:
1. Preheat oven to 375°F.
2. Cook linguine pasta according to package instructions; drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add snails and cook until browned, about 5 minutes per side.
4. Remove snails from skillet and place on a baking sheet. Spoon lemon butter over each snail.
5. Bake for 10-12 minutes or until snails are tender.
6. Toss cooked linguine pasta with garlic and salt to taste. Serve with escargot and spoon some of the pan juices over the top.
Cooking Time: 20-25 minutes
Escargot and Thyme Risotto
Discover the rich flavors of France with this creamy risotto dish, infused with the decadence of escargot (snails) and the subtlety of thyme.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 teaspoon dried thyme
– 12 escargot (snails), patted dry
– 1/4 cup white wine (optional)
– Grated Parmesan cheese, for serving
– Fresh parsley, for garnish
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent.
2. Add garlic and thyme; cook for 1 minute.
3. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
4. Add wine (if using); cook until absorbed.
5. Warm broth in a separate pot. Add 1/2 cup to the rice mixture; stir until absorbed. Repeat, adding broth in 1/2-cup increments, stirring continuously, until rice is cooked and creamy (about 20-25 minutes).
6. Meanwhile, preheat oven to 375°F (190°C). Place escargot on a baking sheet; drizzle with olive oil. Bake for 10-12 minutes or until snails are tender.
7. Combine cooked risotto and escargot. Serve immediately, topped with Parmesan cheese and parsley.
Cooking Time: 30-35 minutes
Escargot and Parmesan Polenta
This rich and savory dish combines the decadence of snails with the creamy comfort of polenta, perfect for a special occasion or cozy night in.
Ingredients:
– 12 large escargots
– 1 cup polenta
– 4 cups water
– 2 tablespoons unsalted butter
– 1/2 cup grated Parmesan cheese
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse snails under cold water, then pat dry with paper towels.
3. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
4. Arrange snails in the skillet, cover with a lid or foil, and cook for 5-7 minutes or until they release their juices.
5. While snails are cooking, prepare polenta by whisking together water and polenta in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, stirring frequently.
6. Stir Parmesan cheese into the cooked polenta until melted and smooth. Season with salt and pepper to taste.
7. Serve snails with warm polenta and garnish with chopped parsley if desired.
Cooking Time: 30-40 minutes
Escargot and Tomato Bruschetta
This elegant appetizer combines the rich flavors of snails cooked in garlic butter with the freshness of juicy tomatoes atop crispy baguette slices.
Ingredients:
– 12 large snails, rinsed and patted dry
– 4 cloves garlic, minced
– 2 tablespoons unsalted butter, softened
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– 8-10 ripe cherry tomatoes, halved
– 4 baguette slices
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small saucepan, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add snails and white wine (if using), cover, and cook for 10-12 minutes or until snails are tender.
4. Meanwhile, toast baguette slices.
5. Top each slice with a halved tomato, a spoonful of escargot mixture, and chopped basil (if using).
6. Serve immediately and enjoy!
Cooking Time: 15-18 minutes
Escargot and Garlic Aioli Sliders
Elevate your slider game with the rich flavors of escargot and garlic aioli. This indulgent twist on a classic favorite will leave you wanting more.
Ingredients:
– 12 snails, cooked and chopped
– 1/2 cup garlic aioli (store-bought or homemade)
– 4 hamburger buns
– 8 slices of bacon
– 2 tablespoons butter, softened
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Butter the insides of the burger buns and toast until lightly browned.
3. Cook the bacon slices until crispy, then set aside.
4. Spread a layer of garlic aioli on each bun half.
5. Top with a spoonful of chopped escargot, followed by a slice or two of crispy bacon.
6. Place the top bun half over the filling and serve immediately.
Cooking Time: 10-12 minutes (includes toasting buns)
Enjoy your decadent Escargot and Garlic Aioli Sliders!
Escargot and Truffle Oil Pizza
Elevate your pizza game with this decadent combination of garlic butter snails and truffle oil on a crispy crust. This recipe is perfect for a special occasion or date night.
Ingredients:
– 1 package of pizza dough (homemade or store-bought)
– 12 large snails, cooked in garlic butter
– 2 tablespoons of olive oil
– 2 cloves of garlic, minced
– 1/4 cup of truffle oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Roll out the pizza dough to a thickness of about 1/4 inch (6 mm).
3. Spread the garlic butter snails evenly over the crust, leaving a small border around the edges.
4. Drizzle the olive oil and sprinkle the minced garlic over the snails.
5. Brush the truffle oil over the crust, making sure to get it all the way to the edges.
6. Season with salt and pepper to taste.
7. Bake for 15-20 minutes or until the crust is golden brown and the cheese is melted and bubbly.
8. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Escargot and Chive Cream Cheese Dip
Experience the rich flavors of France with this delectable escargot-inspired dip, paired with a tangy chive cream cheese. Perfect for your next gathering or as a snack to impress.
Ingredients:
– 1 package frozen snails (escargot), thawed
– 8 oz cream cheese, softened
– 2 tbsp unsalted butter, softened
– 2 cloves garlic, minced
– 1/4 cup chopped fresh chives
– Salt and pepper, to taste
– Fresh parsley, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine cream cheese, butter, garlic, and chives until smooth.
3. Add thawed snails and mix well.
4. Season with salt and pepper to taste.
5. Transfer the mixture to a baking dish and bake for 15-20 minutes, or until golden brown.
6. Serve warm, garnished with fresh parsley.
Cooking Time: 15-20 minutes
Escargot and Roasted Garlic Mashed Potatoes
This classic French dish combines the richness of snails with the creamy comfort of roasted garlic mashed potatoes.
Ingredients:
– 12 large snails, rinsed and patted dry
– 2 tablespoons butter
– 1/4 cup white wine
– 1/4 cup chicken broth
– 2 cloves garlic, minced
– 1/2 teaspoon thyme
– Salt and pepper to taste
– 3-4 large potatoes, peeled and cubed
– 2 heads of roasted garlic (see notes)
– 1/4 cup heavy cream or whole milk
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small saucepan, melt butter over medium heat. Add white wine, chicken broth, garlic, and thyme. Bring to a simmer.
3. Arrange snails in a baking dish and pour the garlicky liquid over them. Cover with foil and bake for 15 minutes.
4. Meanwhile, roast potatoes in the oven until tender, about 45-50 minutes.
5. Squeeze roasted garlic into the mashed potatoes, along with heavy cream or whole milk. Season to taste.
6. Serve snails with roasted garlic mashed potatoes.
Cooking Time:
– Snails: 15 minutes
– Potatoes: 45-50 minutes
– Total: 60-65 minutes
Summary
Get ready to indulge in the rich flavors of escargot without shells! This article presents 18 savory recipes that showcase snails in a variety of dishes, from pasta and risotto to pizza and flatbread. From garlic butter bites to creamy mushroom pasta and truffle oil pizza, these recipes offer creative ways to enjoy snails without the hassle of shelling them. Whether you’re a seasoned chef or a culinary novice, this collection has something for everyone.
