Sizzling Garlic and Herb Infused Escargots

Sometimes it’s rather fun to serve something slightly different for supper and I find escargots are always a great conversational piece when entertaining friends!!  Escargots are incredibly easy to prepare, have a certain wow factor, as well as tasting fabulous!  I served these last night when some great friends, including our lovely french neighbour, came for supper.

Ingredients – Serves 8

*1 tin of Escargots de Bourgogne (400g)

*1 box of Coquilles d’Escargots de Bourgogne (48 snail shells)

200g butter

20g finely chopped parsley

8g garlic – (I used four cloves but do adjust to taste!)

8g shallot, onion or chives – (I used chives, as it’s currently in season and growing abundantly in the garden!)

Nutmeg – a good grating according to taste.

*I bought the escargots and shells from and purchased 8 snail forks for 99p each at the same time!


 Put the butter, finely chopped parsley, crushed garlic, chopped chives, salt, pepper and good grating of nutmeg in a bowl and mix thoroughly with a fork until the mixture is soft and well combined.

Drain the escargots and carefully place in the empty shells before smearing the escargots with deliciously fragrant herby butter.

Place the escargots on a baking tray and heat in a medium oven until the butter begins to bubble.  (I heat mine in the rayburn at 180C for 25 minutes)

I like to serve 6 escargots per plate, drizzled with herby butter from the pan, with slices of warmed baguette to mop all the delicious unctuous juices.

If you love escargots and have never tried to recreate this at home, do have a go as I think you’ll be delighted with the results. 


If you like all things French, Confit Direct, sell over 200 gourmet products from around France including truffles, escargots, foie gras, pates and rillettes, plus tapenades and preserves.    

Au Revoir and happy escargots eating!!!!

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