Garlic Butter Escargot – Snails

Posted in - Lunch / Dinner & Recipes on April 10th 2013 0 Comments

My niece is here to stay, an excuse to re-create what has been created many times since our return from France.  These are simple to make and even if the taster of your  culinary creation does not enjoy the snails – they’d be mad not to! – they can mop up that garlic butter heaven.


Serves 6


250g unsalted butter
1 bulb of garlic cloves plus about 5
1 1/2 large handfuls of parsley, finely chopped
Maldon sea salt or similar, to season

Snails – about 8 per person
A pot of snail shells
Tin of snails

I bought the snail ingredients in Carrefoure supermarket in France before getting the ferry home.  I don’t actually know where you can get them in the UK but have read online that Waitrose sell them.

1.  Mash up the garlic butter ingredients.  I find the easiest way to do this is with washed bare hands, just mushing away until well blended.
2.  Take a shell, poke a snail into it and then stuff it with garlic butter.

3.  Put them in an ovenproof dish and if you have leftover butter, add it on top of the snails as the more garlic butter, the happier the snail eaters!
4.  Put them in the oven at 190 degrees or so for 6-8 minutes.
5.  Dig in…..

Leave a Reply