Escargot Recipes & Instructions for First-Timers

AAA Print

Few things are as quintessentially French as escargot, also known as cooked land snails. Extremely popular in France and throughout nearby European countries, escargot are not as common in the US, but make an unusual, delicious and slightly exotic hors d’oeuvres for a holiday dinner, formal meal or potluck celebration.

Though you can harvest and prepare snails from your backyard, the risk of pesticide or other chemical contaminants means you need to purge the snails over several days prior to cooking them. It’s safer and easier to start with canned snails, which you can buy in most gourmet markets, or order from online gourmet food websites, or even Canned snails are generally already deshelled, cleaned and cooked, and ready for use in your favorite recipe.

Scroll down for print & cut recipe cards!

Escargot in Garlic Sauce Recipe

These classically French snails cooked in mushrooms and topped with a creamy garlic sauce will be the hit of your dinner party.


  • 1 (7 ounce) can escargot, drained
  • 6 tablespoons butter
  • 1 clove minced garlic
  • 20 mushrooms, stems removed
  • 1/3 cup white wine
  • 1/3 cup cream
  • 1 tablespoon flour
  • ¼ teaspoon dried tarragon
  • Black pepper to taste
  • ¼ cup grated Parmesan cheese
  1. In a small bowl, cover escargot with cold water, and set aside to soak for five minutes.
  2. Preheat oven to 350 degrees Fahrenheit. Grease an 8x8 inch baking dish.
  3. Drain escargot, and blot with paper towels.
  4. Melt butter in a large skillet, then add garlic.
  5. Add escargot and mushroom caps to the skillet; cook and stir for five minutes, or until mushrooms begin to soften.
  6. In a mixing bowl, combine the wine, cream, flour, pepper and tarragon until smooth. Pour into the skillet.
  7. Bring to a boil, and mix, stirring occasionally, for ten minutes or until sauce thickens.
  8. Remove skillet from heat. Use a large spoon to place each mushroom upside down in the greased baking dish. Top each mushroom cap with a snail.
  9. Pour the remaining sauce over the mushroom caps. Sprinkle the Parmesan cheese on top.
  10. Bake until Parmesan cheese turns golden brown, around ten to 15 minutes.

Escargot Soup Recipe

For something really new, try a soup made with escargot.


  • 1 (7 ounce) can escargot, liquid saved
  • 1 quart milk
  • 1 cup sour cream
  • ½ cup butter
  • 2 tablespoons cornstarch
  • 1 tablespoon flour
  • 5 green onions, chopped
  • 2 cups chicken broth
  • ¾ cup celery, thinly sliced
  • 1 tablespoon parsley, chopped
  • ½ teaspoon black pepper
  1. Melt butter in a large saucepan. Whisk in flour, and stir constantly for three minutes.
  2. Add the green onion, cook for one minute.
  3. Pour in chicken broth, celery, parsley and pepper; simmer for five minutes while stirring constantly.
  4. Dissolve cornstarch in milk, then add to the saucepan.
  5. Cook until soup begins to thicken, about eight minutes, stirring occasionally.
  6. Add sour cream and liquid from escargot can, mix well then simmer for five minutes.
  7. Stir in halved snails, cook until warm, around two minutes.

Fettuccine Escargot Recipe

Serve a delicious pasta main course with escargot instead of a more common meat.


  • 1 (7 ounce) can escargot, drained
  • 4 tablespoons butter
  • 2 cloves minced garlic
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 (10 ounce) package frozen peas
  • 1 pound fettuccine pasta
  • Salt and pepper to taste
  1. Melt butter in saucepan, and sauté the drained escargot and garlic for three minutes.
  2. Pour in cream; simmer until the mixture thickens slightly.
  3. Add grated cheese, peas, salt and pepper. Mix well.
  4. While the snails are simmering, cook the fettuccini as directed on the package.
  5. Drain the pasta and top with the escargot sauce.

Wine Cooked Escargot Recipe

Another elegantly French recipe is snails cooked in wine.


  • 1 (4 ounce) can escargot, drained
  • ¼ cup red wine
  • 1 clove garlic, crushed
  • ¼ teaspoon black pepper
  • ½ cup butter
  • 2 tablespoons parsley, chopped
  • 1 teaspoon tarragon
  • 2 tablespoons chives
  1. In a mixing bowl, combine wine, garlic, pepper, parsley, tarragon and chives.
  2. Marinate the snails in the sauce for at least three hours.
  3. Preheat oven to 425 degrees Fahrenheit.
  4. Place escargot in small dishes, ramekins, a shell dish or tiny baking cups, and spoon a bit of wine mixture into each snail.
  5. Press a pat of butter into each escargot.
  6. Set the snail containers on a baking dish, and cook for 10 to 15 minutes, until bubbly.

Escargot is an unusual meat that can be cooked in a variety of ways to give a French flair to any meal. Instead of your standard hors d’oeuvres or main dishes, try something new at your next dinner party, and treat your guests to deliciously prepared escargot.

Print & cut recipe cards:

Escargot Recipes & Instructions for First-Timers |

Escargot Recipes & Instructions for First-Timers |

Escargot Recipes & Instructions for First-Timers |

Escargot Recipes & Instructions for First-Timers |

Last Updated: December 27, 2012
AAA Print

About Michelle Ullman Michelle Ullman has lived and gardened in Southern California since childhood. A freelance writer, she covers topics ranging from gardening to home improvement to health issues. She also has experience as a catalog copywriter and poet. Michelle has trained and worked as a respiratory therapist and surgical technologist, but prefers to spend her time gardening, and walking with her dog. Michelle holds a Bachelor's Degree from Redlands University in Business Management. 

Note: The information provided on this site may be provided by third parties. The owners and operators of this site do not guarantee the accuracy, completeness, and compliance of the content on this site. Such content is not and shall not be deemed tax, legal, financial, or other advice, and we encourage you to confirm the accuracy of the content. Use is at your own risk, and use of this site shall be deemed acceptance of the above.