Why Escargots Are the Most Elegant Appetizer You’re Afraid to Try (And How to Make Them Like the French)

Escargots—snails, yes, but not just any snails—have been a symbol of refined French cuisine for centuries. Served sizzling in garlic-parsley butter, these delicate morsels are a surprise to many who dare to try them. What seems exotic or even shocking to some is, in France, a beloved staple appetizer that’s as common as a cheese plate.

But escargots aren’t just about luxury. They’re steeped in tradition and deeply connected to regional culture. From the vineyards of Burgundy to the brasseries of Paris, escargots are enjoyed with crusty bread, crisp white wine, and animated conversation. Yet, outside France, this dish remains misunderstood—often unfairly written off due to its key ingredient.

This guide will walk you through how to make classic escargots de Bourgogne at home without needing a French chef or a silver snail tray. It’s easier than you think—and far more rewarding than you expect.

Read here best French Food, vegetarian food in France, France and Switzerland 14 Days Itinerary and Classic French Breakfast

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How to Eat Escargots

The French eat escargots hot, using small tongs to hold the shell and a tiny fork to extract the tender snail from inside. Each bite is rich with garlic butter and herbs—perfect for mopping up with fresh baguette afterward. The snails themselves are mild and earthy, often compared to mushrooms in texture. If you’re new to escargots, don’t focus on the idea—focus on the flavor. You’ll be hooked.

How to Partner Escargots

Escargots pair best with dry white wines such as Chablis, Sauvignon Blanc, or even a crisp Champagne. For sides, serve with freshly baked bread, a simple green salad with lemon vinaigrette, and if you’re feeling indulgent, a potato gratin or baked brie. The key is to keep it light and let the garlic butter shine.

Escargots often stir strong opinions—especially from those outside Europe. In the U.S., the idea of eating snails can be met with disgust, but in France, they’re a proud delicacy. Ironically, many Americans who reject escargots eat oysters, clams, and even frog legs without hesitation. The stigma surrounding snails has less to do with flavor and more to do with cultural bias.

Another controversy lies in the ethics of snail farming. While France has regulated heliciculture (snail farming) for decades, some animal welfare activists argue that the industry lacks oversight in other parts of the world. Still, properly farmed escargots are considered sustainable and environmentally low-impact compared to many other protein sources.

Lastly, there’s the false assumption that escargots are difficult to prepare at home. With canned snails readily available online and pre-cleaned shells reusable, home preparation is surprisingly straightforward. The most complicated part? Getting past the idea of what you think you’re eating.

How to Make Escargots

Escargots Recipe Ingredients

24 canned or jarred escargots (snails), drained and rinsed
1/2 cup (1 stick) unsalted butter, softened
3-4 cloves garlic, finely minced
2 tablespoons fresh parsley, finely chopped
1 tablespoon shallots, finely minced
1 teaspoon fresh thyme, finely chopped (optional)
1 tablespoon dry white wine (optional)
Salt and freshly ground black pepper to taste
24 escargot shells (optional) or small ovenproof dishes for serving
French bread, for serving

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Step By Step How to Make Escargots

Prepare the Garlic Herb Butter

In a small bowl, combine the softened butter with the minced garlic, parsley, shallots, thyme (if using), and white wine (if using). Mix well until all ingredients are fully incorporated. Season the butter mixture with salt and freshly ground black pepper to taste. Set aside.

Prepare the Escargots

If you are using escargot shells, rinse them thoroughly in hot water and let them dry. Alternatively, you can use small ovenproof dishes, such as escargot plates or small ramekins.

Place a small amount of the garlic herb butter into the bottom of each shell or dish. Add one escargot to each shell or dish, pressing it into the butter. Top each escargot with a generous amount of the remaining garlic herb butter.

Bake the Escargots

Preheat your oven to 375°F (190°C). Arrange the filled escargot shells or dishes on a baking tray. Bake in the preheated oven for 10-12 minutes, or until the butter is bubbling and the escargots are heated through.

Serve

Serve the escargots immediately, while they are hot and the butter is still bubbling. They are traditionally served with slices of crusty French bread, which is perfect for dipping into the flavorful garlic herb butter. For an extra touch, garnish the escargots with a sprinkle of fresh parsley before serving.

Tips To Make Escargots

If you’re buying canned or jarred escargots, make sure to rinse them well under cold water to remove any brine or packing liquid before cooking.

If you don’t have escargot shells, don’t worry—small ovenproof dishes work just as well. The key is to ensure the escargots are submerged in the garlic butter.

Adjust the amount of garlic according to your preference. Traditional escargots are quite garlicky, but you can reduce the amount if you prefer a milder flavor.

Escargots pair beautifully with a crisp white wine, such as a Sancerre or Chardonnay, which complements the rich butter sauce.

How Many Calories Have Escargots

Calories Per Serving: Approximately 180-220 calories per serving (based on 4 servings, 6 escargots each)

Breakdown:

Butter: ~50 calories per tablespoon (3 tablespoons per serving)
Escargots: ~40 calories per serving
Garlic and Herbs: ~10 calories per serving
French Bread (optional): ~80-100 calories per slice

Serving Suggestions

Serve escargots as an appetizer for a romantic dinner or holiday meal. Place 6 snails per person in ceramic escargot dishes or small oven-safe ramekins. Drizzle with homemade garlic-parsley butter, bake until bubbling, and garnish with fresh herbs. Serve with warm baguette slices or crostini and a glass of chilled white wine.

Final Thoughts

Escargots are not just for fancy restaurants—they’re for curious eaters, cultural explorers, and those willing to try something a little different. Making them at home is not only doable, it’s a culinary flex that will surprise and impress. Don’t let old ideas or squeamish instincts hold you back.

In the end, escargots are about more than snails—they’re about stepping into someone else’s culinary story. And once you taste that rich garlic butter, you may wonder why you waited so long to join in.