Escargot is amazingly easy and soooo good! Bring a little bit of Paris to your family table!
Escargot (with Garlic Parmesan Butter) is an easy way to introduce your family to the French classic. Having an escargot recipe in your repertoire lets you make a “fancy” dinner with ease.
I like to have a few “show off” dishes for family and friends, and it’s icing on the cake (or butter on the escargots) if the recipe also happens to be easy! Things like roasted bone marrow, steamed mussels, and slow cooker risotto always make for a fine and fancy dinner.
Garlic Parmesan Escargot, Ingredients:
Escargot Snails – Turns out, they’re right by the anchovies at my market. Who knew? I always assumed they were specially kept behind the glass case at some hoity toity specialty grocer. Nope. Canned. Near the tuna.
Butter – Use real butter, the good stuff, ’cause you’re going to really taste the buttery goodness.
Garlic – mince up a nice, big clove!
Parmesan Cheese – Get some good parmesan and grate it fresh if you can. No time? Use the pre-grated canned stuff.
Fresh Parsley – Such a pretty way to finish off this dish.
Garlic Parmesan Escargot, Directions:
First, in a small broiler safe pan (I used a cast iron skillet), melt butter and saute garlic for a couple minutes, until fragrant.
Next, add snails and mix well with butter and garlic and saute, basting frequently, about 3 – 5 minutes.
Then, sprinkle parmesan evenly on top, and broil
Finally, garnish with parsley.
What is Escargot?
Here are some answers to your burning questions about Escargot!
What is the difference between snails and escargot?
For escargot, land snails are used. The French word for “snails” is escargot, but usually they are one of three species: Helix pormatia, Helix aspersa, or Helix lucorum.
Technically, you can eat garden snails (in America, they are usually Helix aspersa) but you would want to confirm the species and make sure you are harvesting from a pesticide free area. Personally, I’m sticking to the canned variety.
Where did eating snails originate?
Eating snails originated in the Mediterranean areas of northern Africa, France, Greece, Italy, and the Middle East. Homo sapiens have been eating snails for thousands of years!
Is Escargot a meat or a fish?
Escargot is technically a meat, as usually land-snails are eaten. Interestingly, the church used to refer to snails as a fish for purposing of fasting.
What does Escargot taste like?
Escargot taste mostly of butter, since it is almost always served with lots of it! Texture wise, escargot is similar to a clam or an oyster, but a bit more substantial.
How is Escargot served?
Escargot is usually served as an appetizer in a butter sauce. Sometimes wine is added to the sauce. In France they are removed from the shells for cooking, then returned to the shell for presentation.
Can I freeze Escargot?
You can freeze escargot, if you have any leftover, in a freezer bag with the air squeezed out. Do not refreeze if you got your escargot originally frozen and subsequently thawed.
How long does canned Escargot last?
Canned Escargot can be kept in your cupboard for 2 to 5 years (of course, keep an eye on the labeled expiration date). This means you can keep a can or two for a quick appetizer if friends drop over!
Are Escargot good for you?
Escargot are amazingly good for you. The snails themselves are virtually fat free and carbohydrate free, and are a great source of lean protein. However, the sauce you use can significantly impact the “healthiness” of the dish.
Are Escargot Paleo
Yes, Escargot is paleo, as they meat itself is pure protein. However, many paleo peeps are dairy free so the butter and cheese may be a problem. You could make a sauce of olive oil, garlic, and herbs to keep it paleo!
Are Escargot Keto
Yes, Escargot is keto, even with the sauce, due to the high protein and fat in the diet.
How many Escargot are in a serving
There are as many Escargot as you want in a serving at my house, but count on 4 escargot per person as an appetizer.
Why are Escargot so expensive
Escargot are so expensive at restaurants because they are considered a delicacy. I think it may also be because escargot are not something that people think about making at home (but now you know the secret!).
I found canned escargot in my local supermarket for less than $10 for 18 count. A typical restaurant appetizer serving will be maybe six escargot for $12 – $20, depending on the fanciness of the place!
What to Serve With Garlic Parmesan Escargot
More Like Garlic Parmesan Escargot
Garlic Parmesan Escargot Making Tools
Santuko knife – My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced. Also, I just love that it’s fun and colorful!
Garlic press – Need fresh minced or sliced garlic, but don’t want to peel or chop your garlic? This garlic press is the bessssssst. We’ve had ours for as long as I can remember (maybe a wedding present?), and I use it several times a week!
15″ Cast iron pan – This. Pan. Is. Huge. Literally massive. I have two and they’re sooooooo amazing. I love using these on my grill to make a beautifully seared steak or some yummy Old Bay shrimp. And in my oven or on the stovetop when the weather’s no good for grilling!
Garlic Parmesan Escargot
Garlic Parmesan Escargot
- 1 can escargot snails 4.4 ounces (about 12 snails), drained and rinsed
- 1 tablespoon butter
- 1 garlic clove minced
- 1 heaping tablespoon ground parmesan cheese
- fresh parsley
- In a small broiler safe pan (I used a cast iron skillet), melt butter and saute garlic for a couple minutes, until fragrant.
- Add snails and mix well with butter and garlic. Saute, basting frequently, about 3 - 5 minutes.
- Sprinkle parmesan evenly on top, and place under broiler 2 - 3 minutes until parmesan is starting to bubble and brown.
- Garnish with parsley, serve with some crunchy french bread and ENJOY!