Halina's Escargot (France)

Halina's Escargot (France) created by Sageca

Halina is my stepmom, and this is her recipe. I didn't even like escargot until she convinced me to try it. For you seafood haters, it's not fishy at all. (I don't like much seafood at all because of that.) And the best thing is you don't have to mess with fresh seafood (which makes me go "ewww"). These are canned! You can usually find canned snails in the same place as the canned tuna in your grocery store.

Ready In:
35mins
Serves:
Units:

ingredients

  • 2 (7 ounce) cans snails, rinsed under very hot water and drained
  • 12 cup butter
  • 4 -6 garlic cloves, minced
  • 1 bunch parsley, chopped
  • 12 cup white wine
  • 1 tablespoon whipping cream
  • 2 tablespoons butter
  • 12 cup seasoned breadcrumbs
  • salt and pepper, to taste

directions

  • Melt butter in a small/medium skillet on medium heat. Sweat garlic in the butter for one minute, then add the parsley, wine, salt and pepper. Bring to a simmer.
  • Remove from heat and add in the cream. Stir until blended and add the snails. Turn snails in the sauce until coated through.
  • Divide snails and sauce among 4 small ovenproof dishes or ramekins and top with the breadcrumbs. Bake at 20-25 minutes at 350°F.
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RECIPE MADE WITH LOVE BY

@lazy gourmet
Contributor
@lazy gourmet
Contributor
"Halina is my stepmom, and this is her recipe. I didn't even like escargot until she convinced me to try it. For you seafood haters, it's not fishy at all. (I don't like much seafood at all because of that.) And the best thing is you don't have to mess with fresh seafood (which makes me go "ewww"). These are canned! You can usually find canned snails in the same place as the canned tuna in your grocery store."

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  1. Zurie
    Halina's Escargot (France) Created by Zurie
  2. Zurie
    The taste of the sauce was not exactly right (well, to my taste) so I added a little more than a teaspoon of sugar, and I squirted in some lime juice. I also added more cream than the recipe says. Then it tasted fine. So all in all, we enjoyed this escargot dish. Next time I might use more wine and boil it down first, and only then add the butter, so the butter does not boil too much. I baked it as instructed, and enjoyed with stoneground flour ciabatta. Thanks!
  3. KateL
    Tasty, but did not convert DH to escargots. Made for ZWT5 for French Region.
  4. KateL
    Halina's Escargot (France) Created by KateL
  5. Mulligan
    Halina's Escargot (France) Created by Mulligan
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