11 Delicious Escargot Recipes to Celebrate National Escargot Day

In honor of National Escargot Day, we’ve gathered some of the best recipes for this delicious dish. Whether you’re a beginner or an experienced chef, we’ve got something for you! If you’re feeling adventurous, why not try out our garlic escargots?

They’re sure to impress your guests. Our easy escargot recipe is perfect for beginners if you’re looking for something a little more simple. We promise that you won’t be disappointed no matter what you choose!

Garlic Escargots

• Ingredients:
  -24 escargot shells
  -24 fresh snails
  -½ cup dry white wine
  -¼ cup butter, melted
  -12 cloves garlic, minced
  -½ teaspoon of salt
  -⅛ teaspoon black pepper
• Instructions:
  Preheat the oven to 425 degrees F (220 degrees C). Grease a baking dish with butter. Place the escargot shells in the dish. In a large pot, bring water to a boil and add the snails. Cook for about two minutes or until they float to the surface. Remove from heat and let cool. Using a fork, remove the snail meat from the shell. Discard the empty shells. Combine the wine, butter, garlic, salt, and pepper in a small bowl. Pour over the snail meat and stir to coat. Bake for about ten minutes or until the escargot is heated through. Serve immediately.

Easy Escargot

• Ingredients:
  -24 escargot shells
  -24 fresh snails
  -½ cup dry white wine
  -¼ cup butter, melted
  -12 cloves garlic, minced
  -½ teaspoon of salt
• Instructions:
  Preheat the oven to 425 degrees F (220 degrees C). Grease a baking dish with butter. Place the escargot shells in the dish. In a large pot, bring water to a boil and add the snails. Cook for about two minutes or until they float to the surface. Remove from heat and let cool. Using a fork, remove the snail meat from the shell. Discard the empty shells. Combine the wine, butter, Garlic, and salt in a small bowl. Pour over the snail meat and stir to coat. Bake for about ten minutes or until the escargot is heated through. Serve immediately.

Burgundy Snail Pie

• Ingredients:
  -24 escargot shells
  -24 fresh snails
  -½ cup dry white wine
  -¼ cup butter, melted
  -12 cloves garlic, minced
• Instructions:
  To make a Burgundy Snail Pie, the first step is to preheat the oven to 400 degrees Fahrenheit. Then, the escargots should be rinsed and patted dry. Next, they should be placed in a baking dish with some of the garlic-infused butter. The dish should be baked for about 15 minutes or until the escargots are cooked. Once they are done cooking, the escargots should be removed from their shells and chopped into small pieces. The next step is to roll out the puff pastry or pie dough on a floured surface. The dough should then be placed on an 8-inch pie plate and pressed into the bottom and sides. The chopped escargots should be placed in the dough, and the remaining garlic butter should be spooned over the top. The pie should then be baked for 20-25 minutes, or until the crust is golden brown. Bon appetit!

Escargot and Pollock over Spinach Noodles

• Ingredients:
  -24 escargot shells
  -24 fresh snails
  -½ cup dry white wine
  -¼ cup butter, melted
  -12 cloves garlic, minced
• Instructions:
  To make Escargot and Pollock over Spinach Noodles, the first step is to cook the noodles according to the package instructions. Once they are cooked, drain them and set them aside. Next, melt the butter in a large skillet over medium heat. Add the garlic and cook for about a minute or until it is fragrant. Add the escargots and pollock to the skillet and cook for about five minutes, or until they are cooked through. Add the spinach noodles and wine to the skillet and toss to combine. Cook for about a minute or until the noodles are heated through. Serve immediately.

Escargots with Mushrooms and Tarragon Recipe

• Ingredients:
  1 tablespoon olive oil
  1⁄2 pound sliced mushrooms
  24 large escargots, canned or fresh
  3 tablespoons butter
  1 minced garlic clove
  2 tablespoons all-purpose flour
  3⁄4 cup dry white wine
  1 teaspoon dried tarragon leaves
• Instructions:
  The first step is to preheat the oven to 400 degrees Fahrenheit to make Escargots with Mushrooms and Tarragon. To clean the mushrooms, wipe them with a damp cloth. To clean the escargots, remove them from their shells and rinse them under cold water. Then, the escargots should be rinsed and patted dry. Next, they should be placed in a baking dish with some of the garlic-infused butter. The dish should be baked for about 15 minutes or until the escargots are cooked. Once they are done cooking, the escargots should be removed from their shells and chopped into small pieces. Next is to sauté the mushrooms in a large skillet over medium heat. Once they are cooked, add the escargots, tarragon, and white wine to the skillet and toss to combine. Cook for about a minute or until the escargots are heated through. Serve immediately.

Anthony Bourdain’s Escargots Recipe

• Ingredients:
  -24 escargot shells
  -24 fresh snails
  -½ cup dry white wine
  -¼ cup butter, melted
  -12 cloves garlic, minced
• Instructions:
  To make Anthony Bourdain’s Escargots Recipe, the first step is to preheat the oven to 400 degrees Fahrenheit. Then, the escargots should be rinsed and patted dry. Next, they should be placed in a baking dish with some of the garlic-infused butter. The dish should be baked for about 15 minutes or until the escargots are cooked. Once they are done cooking, the escargots should be removed from their shells and chopped into small pieces. The next step is to roll out the puff pastry or pie dough on a floured surface. The dough should then be placed on an eight-inch pie plate and pressed into the bottom and sides. The chopped escargots should be placed in the dough, and the remaining garlic butter should be spooned over the top. The pie should then be baked for 20-25 minutes, or until the crust is golden brown.

Escargots With Feta In Phyllo Pastry Recipe

• Ingredients:
  -24 Escargots
  -4 oz. of Feta Cheese
  -1/2 cup of Butter
  -2 cloves of Garlic, minced
  -1/4 teaspoon of dried thyme
  -1/4 teaspoon of dried Rosemary
  -Salt and Pepper to taste
  -1 package of Phyllo Dough (16 sheets)
• Instructions:
  To make Escargots With Feta In Phyllo Pastry. First, preheat your oven to 350 degrees. Meanwhile, melt some butter in a pan over medium heat. Add the escargots and cook them for about five minutes until they’re nicely browned when the butter is melted. Then, remove the pan from the heat and let the escargots cool slightly.
  Next, take a sheet of phyllo pastry and brush it lightly with butter. Then, place six escargots on the pastry, spacing them evenly. Top the escargots with a sprinkle of feta cheese and a few fresh herbs. Fold the sides of the pastry up over the fillings, then brush the top of the pastry with more butter. Place the parcel on a baking sheet and bake it for 10-12 minutes, until the pastry is golden brown and flaky. Serve hot and enjoy!

Crusty Baguette Escargot Bites Recipe

• Ingredients:
  -24 escargot shells
  -24 fresh snails
  -½ cup dry white wine
  -¼ cup butter, melted
  -12 cloves garlic, minced
• Instructions:
  The first step is to preheat the oven to 350 degrees Fahrenheit to make Crusty Baguette Escargot Bites. Then, the escargots should be rinsed and patted dry. Next, they should be placed in a baking dish with some of the garlic-infused butter. The dish should be baked for about 15 minutes, or until the escargots are cooked. Once they are done cooking, the escargots should be removed from their shells and chopped into small pieces. The next step is to slice the baguette into thin slices and brush them with olive oil. Then, the escargot pieces should be placed on top of the baguette slices and sprinkled with Parmesan cheese. The bites should then be baked for about five minutes, or until the cheese is melted and bubbly. Serve immediately.

Escargot Linguine Recipe

• Ingredients:
  -24 escargot shells
  -24 fresh snails
  -½ cup dry white wine
  -¼ cup butter, melted
  -12 cloves garlic, minced
• Instructions:
  To make Escargot Linguine, the first step is to cook the linguine according to the package directions. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the escargots and cook them for about five minutes until they’re nicely browned when the butter is melted. Then, remove the pan from the heat and let the escargots cool slightly. Once the pasta is cooked, drain it and add it to the skillet with the escargots. Toss to combine, then add the garlic and white wine. Cook for about two minutes, or until the sauce is heated through. Serve immediately.

Peconic Escargot & Chorizo Pizza Recipe

• Ingredients:
  -1 pound of pizza dough,
  -1/4 cup of extra-virgin olive oil,
  -3 cloves of Garlic,
  -1 can of escargots (drained and rinsed),
  -8 ounces of chorizo sausage (casing removed),
  -1 cup of shredded mozzarella cheese,
  -1 tablespoon of chopped fresh parsley,
  -1 teaspoon of dried oregano
• Instructions:
  For the dough:
  Combine the water, yeast, and sugar in the bowl of a stand mixer and let sit until foamy, about 5 minutes.
  Add the flour and salt and mix at low speed with the dough hook until a shaggy dough forms.
  Raise the speed to be medium and knead until the dough is smooth and springs back when poked, about 5 minutes.
  Transfer the dough to a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
  Melt the butter in a small skillet over medium heat for the snail butter. Add the garlic and cook until fragrant, about 1 minute. Stir in the parsley and thyme and cook for 1 minute longer. Remove from the heat and stir in the snails. Season with salt and pepper to taste.
  To assemble:
  Preheat the oven to 350 degrees F (175 degrees C).
  Roll out the dough on a lightly floured surface to a 12-inch circle.
  Spread the snail butter over the dough, leaving a 1-inch border.
  Sprinkle the chorizo over the snail butter.
  Arrange the escargot on top of the chorizo.
  Sprinkle with Parmesan cheese, mozzarella cheese, and oregano.
  Fold the dough over the filling, pinching the edges to seal.
  Place the pizza on a greased baking sheet and bake for 20 minutes, or until the crust is golden brown.
  Cut into wedges and serve hot.

Baked Rosemary Escargot Recipe

• Ingredients:
  -24 escargot shells
  -24 fresh snails
  -½ cup (120 ml) of dry white wine
  -¼ cup (60 ml) of melted butter -12 cloves of Garlic, minced
  -Rosemary leaves
  Instructions:
  To make Baked Rosemary Escargot, the first step is to preheat the oven to 350 degrees Fahrenheit. Then, the escargots should be rinsed and patted dry. Next, they should be placed in a baking dish with some of the garlic-infused butter. The dish should be baked for about 15 minutes or until the escargots are cooked. Once they are done cooking, the escargots should be removed from the oven and allowed to cool slightly.
  While the escargots are cooling, the remaining garlic-infused butter should be heated in a small skillet. When it is melted, add the white wine and rosemary leaves. Cook for about two minutes, or until the sauce is heated through.
  Once the escargots are cooled, they can be served with rosemary sauce. Enjoy!
• Ingredients:
  -24 escargot shells
  -24 fresh snails
  -½ cup dry white wine
  -¼ cup butter, melted
  -12 cloves garlic, minced
• Instructions:
  To make Anthony Bourdain’s Escargots Recipe, the first step is to preheat the oven to 400 degrees Fahrenheit. Then, the escargots should be rinsed and patted dry. Next, they should be placed in a baking dish with some of the garlic-infused butter. The dish should be baked for about 15 minutes or until the escargots are cooked. Once they are done cooking, the escargots should be removed from their shells and chopped into small pieces. The next step is to roll out the puff pastry or pie dough on a floured surface. The dough should then be placed on an eight-inch pie plate and pressed into the bottom and sides. The chopped escargots should be placed in the dough, and the remaining garlic butter should be spooned over the top. The pie should then be baked for 20-25 minutes, or until the crust is golden brown.

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