Escargot In Garlic Sauce Recipe

A delicious appetizer to add to a dinner party table, escargot smothered in garlic sauce! Everyone will be impressed with this exotic dish!

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This is a scrumptious blend of butter, garlic, shallots, basil, and parsley sauce poured over succulent escargot. It is a heavenly recipe to serve as an appetizer for a dinner party or special family get-together. It can be made even more exotic topped with a breadcrumb or pastry crust when baked! Also, try my Snails In Wine & Mushrooms or Raclette Cheese Dinner Yummy!

❤️About This Recipe

Escargot in French or caracoles in Spanish are land snails by any other name. The thought may not be appetizing to some but is a delightful delicacy to others.

There are many delightful Hors d'Oeuvres Recipes here on my site for you to enjoy that make a great accompaniment to this dish Quick and Easy Olive Tapenade, Traditional Chicken Terrine Recipe, and Classic Tarte Flambée.

In France escargot served in a garlic butter sauce is a classic traditional way to eat them and other European countries serve them this way as well. Land snails are also eaten in Morocco, Greece, Nagaland India, and Indonesia which serve them in a variety of ways.

There are step-by-step instructions in another of my posts on How To Prepare Escargot on the right way to clean and ready live snails properly if that is your choice. But for many simply purchasing this food in a can or frozen is preferred.

FAQ

📖 Recipe

Escargot Recipe

Judith Coates

A delicious appetizer to add to a dinner party table, escargot smothered in garlic sauce! Everyone will be impressed with this exotic dish!

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Hors d'Oeuvres Recipes

Servings 6

Ingredients

1x2x3x

• ▢ 2 tablespoon butter
• ▢ 1 sliced shallot
• ▢ 24 snails
• ▢ 8 cloves garlic
• ▢ 1 cup parsley
• ▢ 12 large basil leaves
• ▢ ½ cup unsalted butter chopped into pieces
• ▢ salt and pepper to taste

Instructions

 

• Preheat oven 400°F/200°C/Gas 6
• Melt 2 tablespoons butter in saucepan, sweat shallot and snails for a few minutes, season with salt and pepper, set aside in a bowl. (Wondering how to "sweat" food? See notes below.)
• In a processor or blender add 8 cloves of garlic, 1 cup parsley, basil leaves, ½ cup unsalted butter chopped into pieces, a little salt and pepper, and blend.
• Place snails in oven-proof serving dishes, and generously cover with garlic butter blend,
• Optionally, sprinkle with breadcrumbs, croutons, or puff pastry.
• Bake for 10-12 minutes.

Notes

How To "Sweat" Foods

Sometimes a recipe asks the cook to sweat some of the ingredients in a pan. This technique is commonly used for vegetables, is not difficult, and adds far more depth of taste to a recipe than just adding them as is. The technique is to melt the fat in the pan at medium-low heat then add chopped onions, garlic, shallots, or other vegetables as the recipe requires. (Although this recipe calls for the snails to be added to the pan to release some of their flavor into the fat as well.) If the heat is high enough a slight sizzle should be heard when the vegetables are added to the hot oil. Don't overfill the pan or the vegetables will steam rather than sweat. The vegetables should not brown, or be caramelized, just turn translucent, and stirring them in the pan often will prevent them from overcooking. The process is to gently heat the vegetables for a short time usually about 5-6 minutes which releases their flavor into the fat. This will make them softer, slightly sweeter, releases sulfur, and makes them less acidic. The smell is intoxicating!

Keyword caracoles recipe, escargot recipe, escargot snails recipe, French snail recipe

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