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Escargot is a French delicacy made of land snails and is typically served as an appetizer. If you're using fresh snails, you'll need to clean and prepare the snail meat and shells first. You can also buy snail meat and shells online or from a grocery store if you don't plan on harvesting them yourself. Once you have the proper snail ingredients, you can create a delicious garlic butter, restuff the shells, and then bake them in the oven.

Ingredients

  • 12 snails
  • 4 ounces (110 g) of butter
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • 20 grams (0.71 oz) of parsley, minced
  • Salt and pepper to taste
  • Sprig of thyme (optional)
  • 2-3 bay leaves (optional)

Makes 2-3 servings.

Part 1
Part 1 of 3:

Harvesting Wild Snails

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  1. Some species of land snails may be illegal to kill where you are, so call your local wildlife agency and check that it’s okay to harvest them first. You may also be able to find this information on their website. [1]
    • Not all snails are safe for consumption. The helix aspersa , Cepaea nemoralis , Cepaea hortensis , Achatina fulica , Helix aperta and Otala punctata are all edible. [2]
  2. You can find edible fresh snails in your own backyard or from certain grocery stores. If you don’t have snails near you, there are also snail farms you can visit to harvest them. [3]
    • Inspect the snails for any cracks and discoloration like red or pink and avoid them.
    • You should only collect live snails. Dead snails could contain parasites and bacteria.
    • If you can’t find fresh snails around you, purchase a can of snails from the grocery store or online instead. You don't have to do the steps in the first section if you buy pre-prepared snails in a can.
    • Smaller snails will procreate later and increase the snail population on your property.
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  3. Fasting the snails will force them to empty their digestive tracts and will make them more tender. During this time, provide the snails with a small pool of water so that they don’t die. Wrap the top of the bucket with plastic wrap and punch holes in it. The plastic wrap will prevent snails from escaping the bucket. [4]
    • It’s necessary to fast the snails or they won’t be edible.
  4. Bring a large pot of water to a boil and place the snails in the water. Reduce the heat to a simmer and continue to boil them. Stir the snails every 10-15 minutes while they cook. [5]
    • Add a sprig of thyme and 2-3 bay leaves to the water to add flavor.
  5. Put the snails in a bowl and rinse them thoroughly with cold water. Wash each individual snail and set them aside. [6]
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Part 2
Part 2 of 3:

Preparing the Snails

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  1. Stick a small fork or thin knife into the shell and detach the flesh from the shell. Pull on the meat to remove it from the shell. Set the snail flesh and the shells in 2 separate piles. [7]
    • Avoid chopping the meat up as you’re extracting it.
  2. The tail and skin on the snails are inedible and should be removed before you eat it. Use a knife to cut off the black tail, then carefully peel away the snail's skin. [8]
  3. Canned snails don’t come with shells, so you’ll have to buy them separately from a grocery store or online. Run the fresh or purchased snail shells under warm water to remove dirt before you start cooking the escargot. [9]
    • You can typically find empty snail shells on websites like Amazon.
  4. Drain the can of all the liquid and run the snails under warm water. Set the snails aside and pat them down with a paper towel to dry them. [10]
    • Drain and wash canned snails when you're ready to cook them. Don't store them after you drain and wash them.
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Part 3
Part 3 of 3:

Cooking Escargot with Garlic Butter

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  1. Turn your oven on to 400 °F (204 °C) and wait for the preheating light to turn on or for your oven to beep. Preheating the oven before you cook the snails will ensure an even cook.
  2. Place a stick of butter into a bowl and then dump the garlic, shallots, and 20 grams (0.71 oz) of parsley in the bowl. Use a spoon to thoroughly mix the ingredients together until the butter softens and turns green from the parsley. [11]
    • You can also pulse the ingredients in a food processor rather than mixing the butter manually.
  3. Use a small knife to smear some of the garlic butter on the interior of the shell. This will serve as the bed that you place the snail on. Push a snail inside of the shell so it rests on the butter. [12]
    • Don’t push the snail all the way down into the shell or it will be hard to get back out when you eat it.
  4. Put a blob of garlic butter over the top of the snail and smooth the butter over. Place the snails an equal distance apart on a baking sheet, or place them in a traditional escargot dish. Your snails are ready for baking. [13]
    • The butter should run flush with the hole in the shell.
  5. The butter will melt and brown while it cooks. Make sure not to overcook the snails or they will come out tough. When the snails are done, they should smell fragrant and the butter should have fully melted. [14]
    • To eat escargot, use a small fork to scoop the snail from the shell.
  6. Let the snails cool for 5 minutes and serve them. It’s traditional to serve the escargot over a bed of rock salt. If you don't want to eat the snails immediately, you can store the cooked escargot in the refrigerator for up to 2 days. [15]
    • To reheat escargot put it back into the oven at 400 °F (204 °C) and bake it for 10 minutes.
    • Store the shells in an airtight container.
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      Things You’ll Need

      • Pot
      • Bowl
      • Spoon
      • Fork or knife
      • Rock salt (optional)

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