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

Snails Smothered In Garlic Sauce

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A scrumptious blend of butter, garlic, shallots, basil, and parsley made into a wonderful and poured-over succulent escargot, 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

To Cover

  • breadcrumbs
  • croutons
  • puff pastry


  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. (Wondering how to "sweat" food? See notes below.)
  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.


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!

  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: appetizer
  • Method: oven
  • Cuisine: French