Escargot is a very common bite of food in France - as a matter of fact, I can’t think of many restaurants I’ve been to in France that didn’t have it on their menu in some form. Unfortunately, sometimes these little bites of goodness are very misunderstood in the US. Maybe it’s because we didn’t grow up eating it? Maybe it’s because it’s not menus at most restaurants? Either way, I’m here to tell y’all, we missed out! “Snails” may not sound like the most appetizing food but I’m here to tell you, THEY ARE! I went to Paris many years ago and fell completely and utterly in love with them.
They’re truly one of my favorite foods that I tend to only make at home for very special occasions. That’s why they’re perfect for the holidays! And I’m here to help you fall in love with them if you think you’ve never liked them before. They’re traditionally served in individualized ramekins as a starter or first course - served with a side of bread to dip in the garlic, butter goodness! Unless you’re the biggest escargot fan in the world, I’ve never seen the point in purchasing a bunch of these. I like serving them as small bite appetizer. Or even better, I show you here how to make your own ramekin out of bread - combining the traditional way + the side of bread normally served on the side.
So what are escargot like and why will you love them? I’ll start with why you’ll love them. Three words: garlic, butter, bread, and sometimes Parmesan cheese. That’s pretty much what the dish is made up of with a little addition (the escargot itself). The texture can be described like a mushroom - as a matter of fact, we went to a restaurant once in Carmel, CA that had “vegetarian escargot” on the menu, and the only difference was a mushroom replaced the snail. I promise, there’s nothing like them and once you try one, you’ll be addicted! Finally, another reason to love them: they’re such an elegant, fancy dish to serve that will throughly impress dinner guests and they’re quite inexpensive! I buy the canned version and they’re right around $5 a can. You can also purchase the snail shells separately at certain stores (or I’ve heard order them online) if you want to serve them extra traditional! These three recipes require no shell. So, did I sell you on them? I certainly hope so because if I didn’t you will definitely be missing out!
Basic Butter Recipe:
*This is enough for 24 escargot - the standard amount in a can. You can use all of this for one of the three ways or split them in thirds for samples of all three. Whatever floats your boat!
2 sticks salted butter - softened
1/3 cup roughly chopped shallots
1/4 cup cup parsley leaves - chopped
4 garlic cloves - chopped
Pinch salt and pepper
Place the butter, shallots, parsley, garlic, salt, and pepper in a food processor. Process until the mixture comes together and everything is finely minced into the butter. Set aside or refrigerate until ready to use. If refrigerated, bring to room temperature to soften before using.
Way 1: Bread “Ceramics”
4 flatbreads or focaccia cut into fourths
1 can (24 count) escargot
Butter mixture
Parmesan
Preheat oven to broil. Place bread “dishes” on baking sheets. Using a tiny circular cookie cutter or a sharp knife, lightly cut 5 to 6 circles (each big enough to fit a snail) in the top of the bread - be sure to not go all the way through - then scoop the top layer of the bread off each circle. The circles should be should be like tiny, little bread bowls. Place a snail in each hole and cover with butter mixture - you can even spread the extra butter all over the bread around each hole. Sprinkle Parmesan over the top and broil for a few minutes until brown and bubbly.
Way 2: Crostini
24 crostini
1 can (24 count) escargot
Butter mixture
Parmesan
Preheat oven to broil. Line the crostini on a baking sheet. Place a snail on each crostini and cover with a large dollop of the butter mixture (approximately 1/2 tablespoon). Lightly sprinkle with Parmesan cheese and broil for a few minutes until Golden and bubbly.
Way 3: Phyllo Cups
24 phyllo cups
1 can (24 count) escargot
Butter mixture
Parmesan
Preheat oven to broil. Line the phyllo on a baking sheet. Place a snail on each and cover with a large dollop of the butter mixture (approximately 1/2 tablespoon). Lightly sprinkle with Parmesan cheese and broil for a few minutes until Golden and bubbly.