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Little yellow pots of escargot, snails, covered a yellow garlic sauce.

Snails Smothered In Garlic Sauce


A scrumptious blend of butter, garlic, shallots, basil, and parsley made into a wonderful and poured-over succulent escargot and baked with a breadcrumb or pastry crust! Yummy!


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


  1. Preheat oven 400°F/200°C/Gas 6
  2. Melt 2 tablespoons butter in saucepan, sweat shallot and snails for a few minutes, season with salt and pepper, set aside in a bowl.
  3. 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.
  4. Place snails in oven-proof serving dishes and generously cover with garlic butter blend, sprinkle with breadcrumbs, croutons, or puff pastry.
  5. Bake for 10-12 minutes.
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: appetizer
  • Method: oven
  • Cuisine: French

Keywords: Snails Smothered In Garlic Sauce, escargot, garlic butter sauce, French hors d'oeuvres