Escargot (Classic French Garlic-Butter Snails)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesEscargotFrenchSnailsGarlicButterFromScratchGourmet
Nutrition (per serving)
200Calories
18 gProtein
2 gCarbs
16 gFat
0 gSugar
600 mgSalt
Ingredients
- 24–36 (or canned escargot) Live garden snails
- 200 g Unsalted butter (softened)
- 6–8 cloves minced Garlic
- ½ cup chopped Fresh parsley
- 1 finely chopped Shallot
- to taste Salt & black pepper
- 2 tbsp White wine (optional)
- 24–36 (cleaned) Escargot shells
Method
- If using live snails: purge with cornmeal/water diet 1–2 days → boil in salted water with herbs 1 hour → remove from shells → clean → boil again in stock 30 min → cool.
- If using canned escargot: rinse well → pat dry.
- Make garlic butter: mix softened butter + minced garlic + parsley + shallot + salt + pepper + optional wine until smooth paste.
- Preheat oven to 220 °C (425 °F).
- Place 1 snail in each clean shell → stuff with garlic butter → arrange in escargot dish or baking pan.
- Bake 8–10 minutes until butter bubbles and edges brown.
- Serve hot with crusty bread — classic French garlic-butter escargot appetizer.
Match meals to your macros
Find meals that fit your calorie and protein targets, free.
Try it free in BmarchaiMore from Bmarchai Recipes
Chakalaka (South African Spicy Vegetable Relish/Sauce)
100 kcal · 3 g proteinTod Mun
850 kcal · 85 g proteinPollo alla Cacciatora
920 kcal · 92 g proteinKhinkali
920 kcal · 90 g proteinManestra Soup
880 kcal · 85 g proteinBirria
880 kcal · 85 g proteinGeneral fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.