Escargot Classic Style

READY IN: 10mins
Recipe by Chef Jeff Garland

Just the way I like my escargot. Simple and yet elegant and great. Hint; I buy the snails from IGourmet. They sell a can that contains 72, enough for 12 servings @ a really good price and they are as good or better than the higher priced ones. Truly restaurant quality.

Top Review by Ivy Food Sleuth

I get mine from Igourmet too and they are great. My recipe is very much like yours. I happen to have some shitakes so I sliced them up into the saute. Thanks for reminding me how to make this delicious dish.

Ingredients Nutrition


  1. Wash and drain the snails.
  2. Heat 1 tbsp butter and the garlic over medium low heat for a minute or two.
  3. Pour this mixture in a food processor and add the parsley, remaining butter and cream. Mix until smooth.
  4. Take 2 tsp of this mixture and the snails in a saute pan. Cook over medium low heat for 5 minutes.
  5. Remove from heat and put the snails in shells (if desired) or directly on plate.
  6. Drizzle remaining sauce over them.
  7. Serve with a good crusty bread for dipping up the sauce.

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