My husband and I first had it on our honeymoon on a cruise, I was so skeptical to try them but after one taste, I was hooked.
I carried the Christmas Eve tradition and added this to one of the many delicious appetizers we have with an all-fish menu and no meat.
When I learned how to make them at home my husband was delighted so it's on the menu for our Christmas holiday table.
The wine and butter with cheese are just bursting with flavor and these become addicting for all Escargot lovers, and we do add a little melted cheese on top.
Just in case you're not an escargot lover or have one in your home substitute them with mushrooms or scallops this recipe is delicious with either option so if you have an extra escargot ceramic dish, prepare this same recipe with those to satisfy your friends and family.
Easy to make in minutes, check out this delicious recipe below, just scroll down to the recipe card to print this off.
What is Escargot
Escargot is French for snail, and it is a common snail appetizer in many European countries like France, Spain, and Portugal.
However, escargot is also popular on cruise ships and fancy restaurants in America.
I ate escargot for the first time and learned how to make them on the Royal Caribbean cruise line in their classes we had them as an appetizer and was hooked.
It's really important to know that not all snails are edible; only a few species of land snails can be used as escargot so if you find a snail on your porch or garden, don't cook they're not the same, and most likely get really sick.
This recipe is now on our Italian Christmas Eve menu and part of our Christmas Appetizer tradition.
If you ever wanted to try a delicious way to prepare escargot, this is a great recipe to start with.
Adapting Escargo Recipes
As I mentioned, not everyone is so anxious to try exotic foods and afraid of the unknown, it took me a little to get used to the idea of eating snails also.
In French cuisine, the snails are typically purged, killed, removed from their shells, cooked (usually with garlic butter, chicken stock, or wine), and then placed back into the shells with the butter and sauce for serving.
We invested in the ceramic dishes to make them and used canned escargot to make ours.
Ingredients You Will Need to Make Escargot but for exact ingredients scroll down to the recipe card
- canned escargot
- butter
- wine
- parsley
- breadcrumbs
- garlic and granulated garlic powder
- Havarti cheese
- salt
Tools
- escargot dishes you can find in this affiliate link read our privacy policy below as a small commission is given ordered through this site
- saucepan
- can opener
- measuring spoon
Buttered Crumb Escargot in Wine Pin for later
The Recipe
If you have never tried escargot, this is the best recipe to start with.
The buttery topped crumbs on top are delectable.
The wine sauce is superb.
These became an addicting new favorite around the holidays.
Escargot in White Wine
Yield: 24
Prep time: 10 MinCook time: 3 MinTotal time: 13 Min
Baked and French cuisine, our snails are typically cooked (usually with garlic butter, chicken stock, or wine), and then placed back into the shells. with the butter and sauce.
Ingredients
- 2 cans of escargot drained and rinsed
- 1 stick butter
- 2 medium cloves of garlic
- 1 tablespoon minced parsley
- 1/2 teaspoon sea salt
- white wine Pinot Grigio or other white wine you prefer
- Escargot shells or dishes with round wells to hold the snails
- Havarti cheese or Muenster cheese
- Italian flavored bread crumbs or crushed butter cracker crumbs mixed with a dab of melted butter for the topping
- granulated garlic powder
- Garnish Topping After Cooking: cayenne pepper, red pepper flakes, or hot sauce
Instructions
- Heat oven to 450 degrees.
- In a small saucepan place 2 tablespoons white wine and 1/2 stick of butter in it, melt the butter, add the snails and place on low heat and prepare the dish below.
- In the meantime in a food processor add the other half stick butter, 3 tablespoons white wine, parsley, and garlic, and pulse until smooth.
- Put the size of a dime spoonful of butter compound in each well.
- Place snail on top.
- Cover each snail with a thin piece of cheese.
- Sprinkle with buttered bread crumbs and a little garlic powder.
- Pour a little more white wine into the well of the dish not touching the topping (or use chicken broth if you prefer no wine) just to keep it from drying out.
- Bake in the oven for 5 to 7 minutes until browned and bubbling.
- Serve with garlic toasts, hard-crusted bread, or rolls
Buttered Crumb Escargot in Wine Pin for later
