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snails garlic butter rose wine
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5 from 1 vote

Classic Garlic Butter Escargots

Use small forks or tooth-picks to pick the snails from their shells and serve with plenty of bread to mop up the real star: the lightly snail-infused garlic-shallot-herb butter.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: French
Keyword: Escargots
Servings: 4
Calories: 164kcal
Author: Molly Watson


  • 24 snails, de-shelled and de-slimed
  • 24 snail shells (optional*)
  • Rock salt (optional)
  • 1/4 cup butter
  • 1 garlic clove
  • 1 shallot
  • 1/2 cup flat-leaf parsley leaves
  • Salt
  • Freshly ground black pepper


  • Heat an oven to 375°F. Drain the snails, if needed. Set the shells in an escargot plate, if you’re lucky enough to own such an item. For the rest of us, set them in a small baking dish or on a rimmed baking sheet. You don’t want it too much bigger than all the shells because you want the melted butter to sort of stay with the snails, or in an escargot dish with individual wells for each snail. If they tip over too much, consider laying down a thin layer of rock salt to nestle them in so they stay steady.
  • Peel and mince the garlic and the shallot. Mince the parsley. In a small bowl, mash the butter with the garlic, shallot, and parsley to form as smooth of a paste as you can (you can also do this in a food processor if you have a mini one). Add salt and pepper to taste (the amount of salt will depend on the salt level of your butter).
  • Put a small amount of the butter in each shell, stuff in a snail, and top it all off with as much butter as you can stuff in the shell. Rearrange the shells as needed to keep them steady and bake until the butter is melted and the snails are tender, about 15 minutes.


*The shells are fun, but if you choose not to bother with the shells, simply put the prepared snails in a small baking dish or ramekin and top with the butter. Since the snails aren’t buried in protective shells, they only need to bake for about 10 minutes.