If you’ve ever wanted to try making escargot at home, this Escargot with Garlic Butter recipe is a fantastic place to start. It uses tender French snails canned, without shells and a rich, herby compound butter made with parsley, garlic, shallots, and Dijon mustard. Serve them traditionally in an escargot plate, or take it up a notch by topping each with a crisp round of puff pastry.
Why You Will Love This Escargot with Garlic Butter Recipe
- Authentic French Escargot at Home: No need for a fancy restaurant! This classic French escargot recipe lets you recreate the rich, buttery flavor of traditional escargot, right in your kitchen.
- Rich Garlic Herb Butter: The garlic butter for escargot is made with softened butter, fresh flat-leaf parsley, garlic cloves, shallots, Dijon mustard, and cracked black pepper—blended into the perfect escargot compound butter.
- Perfect for Holidays or Entertaining: Escargot makes an impressive and elegant holiday appetizer, perfect for Christmas, New Year’s Eve, Valentine’s Day, or any gourmet dinner party.
- Easy Escargot Recipe Using Canned Snails: This beginner-friendly recipe uses canned French snails (escargots de Bourgogne), making it simple, quick, and approachable, even if it’s your first time making escargot.
- Optional Puff Pastry Upgrade: Adding buttery, flaky puff pastry circles on top of each snail gives a modern twist and added texture that balances beautifully with the melted garlic butter.
- Great Use for Escargot Plates or Mini Muffin Tins: Whether you have a traditional escargot baking dish or just a mini muffin tin, this recipe works in either, making baked escargot more accessible than ever.
- Serve with Crusty Bread to Soak Up the Garlic Butter: One of the best parts of this escargot recipe is dipping warm bread into the hot, bubbling garlic butter. Serve it with a crusty baguette for the ultimate French appetizer experience.
Ingredients and Substitutions
- French Snails: Canned escargot is easiest to work with, but you can use frozen or jarred snails.
- Butter: European-style butter will give a richer flavor.
- Dijon Mustard: Use whole grain mustard for added texture or omit for a simpler garlic butter.
- Shallot: Sub a small amount of red onion or omit altogether.
- Puff Pastry: Totally optional—leave it off for a more classic presentation.
How to Serve and Store
- Serve immediately with warm crusty bread to soak up the extra garlic butter.
- These escargot with garlic butter are best enjoyed hot from the oven.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Reheat in the oven at 350°F (175°C) until warmed through.
Frequently Asked Questions
- What are the best snails to use for escargot?
- Canned French snails (escargots de Bourgogne) are the easiest and most accessible option. They’re fully cooked and shelled, making them perfect for beginner escargot recipes.
- Where can I buy escargot?
- Look for canned escargot online, at specialty grocers, or in the international aisle of well-stocked supermarkets. You may also find them at gourmet food shops or stores that carry French ingredients.
- Do I need an escargot plate?
- An escargot plate is traditional and helps hold the butter in each individual well, but you can also use a mini muffin tin or small ramekins as a substitute. Just make sure each snail is well nestled in the garlic butter.
- Can I make this ahead of time?
- Yes! You can prep the garlic butter and fill the escargot plate with butter and snails, then cover and refrigerate for up to 24 hours before baking.
- Can I freeze the garlic butter?
- Absolutely. The compound butter freezes beautifully. You can freeze it in a log shape or piped into portions and use it later for escargot, steaks, roasted vegetables, or seafood.
- How do I serve escargot?
- Serve hot out of the oven with plenty of crusty bread to soak up the garlic parsley butter. Escargot also pairs well with dry white wine or Champagne.
- What if I don’t want to use puff pastry?
- No problem! The puff pastry is completely optional. Traditional escargot recipes are typically served without it. You’ll still get all the rich flavor from the garlic butter.
- Is escargot keto or low-carb?
- Yes—if you skip the puff pastry, this recipe is naturally low-carb and keto-friendly. Escargot with garlic butter alone fits well into a low-carb lifestyle.
More French-Inspired Recipes to Love
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Escargot with Garlic Butter
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
If you’ve ever wanted to try making escargot at home, this Escargot with Garlic Butter recipe is a fantastic place to start. It uses tender French snails canned without shells and a rich, herby compound butter made with parsley, garlic, shallots, and Dijon mustard.
Ingredients
- 2 dozen French snails, canned with shells removed
- Puff pastry, optional
- 1 egg, for egg wash (if using puff pastry)
For the Garlic Butter:
- 2 sticks butter, softened
- 1 bunch fresh flat-leaf parsley
- 4 garlic cloves
- 1 small shallot
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 415°F (213°C).
- Rinse and drain the snails, then pat them completely dry.
- In a food processor, combine the butter, parsley, garlic, shallot, Dijon mustard, and black pepper. Blend until smooth and creamy.
- Transfer the compound butter to a piping bag.
- Pipe a small amount of butter into each well of an escargot plate.
- Place one snail on top of the butter in each well.
- Pipe more butter over each snail to cover.
- Bake for 10-12 minutes.
- If using puff pastry, cut small rounds, about the size of each well.
- Brush the pastry rounds lightly with an egg wash and place on a parchment-lined baking sheet.
- Bake the puff pastry with the escargot, until golden brown (This will only take a few minutes).
- To finish, top each escargot with a golden, puff pastry round.
- Serve immediately.
- ENJOY!
Equipment
French Snails – Escargot – Without Shells
Buy Now →Notes
- Be sure to rinse and drain the snails. Make sure they are completely dry so the butter sticks.
- The compound butter can be made in advance and stored in the fridge.
- Puff pastry adds a modern twist, but it’s totally optional.
- This recipe works best with an escargot plate, but you can also bake in mini muffin tins.
- Although, I show placing the puff pastry on top of the escargot to bake, I would recommend baking the rounds separately, to avoid a soggy bottom.
- Nutrition information does not include the puff pastry rounds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Easy
- Cuisine: French
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