Escargot recipes are on the rise as the next popular dish for chefs! Snails can be used in so many different forms and can taste very differently as appetizers, soups, main courses, in a sauce, side dish, salad or in a dessert. As the demand for escargots rises, snail recipes are evolving every day and really, there are no limits with snails!
Enjoy reading and trying some of the escargot recipes below. Bon apetit!
Escargot soup recipe
Creamy Escargot Soup recipe
- 1/2 cup butter
- 1 tablespoon all-purpose flour
- 5 green onions, chopped
- 2 cups chicken broth2 cups chicken broth
- 3/4 cup thinly sliced celery
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon ground black pepper
- 2 tablespoons corn starch
- 1 quart milk
- 1 cup sour cream
- 1 (7 ounce) can escargots, cut in half, save the liquid
- Melt the butter in a pan over medium-high heat. Add in the flour, and cook for 3 minutes, whisking constantly. Whisk in the green onion, and cook for 1 minute more. Pour in the chicken broth, celery, parsley, and pepper, and bring to a simmer. Cook for 5 minutes, stirring constantly. Dissolve the corn starch in milk, and add to the soup along with the remaining milk. Cook while whisking frequently, until the soup has thickened and has returned to a simmer, for about 8 minutes.
- Add in the sour cream and the liquid from the can of escargots; return to a bare simmer, and cook for 5 minutes. Add the halved escargots, and cook for 1 minute more until warm.
Escargot salad recipe
Endive and Radicchio Salad with Snails and Toasted Hazelnuts
- 1/3 cup hazelnuts
- 3 tablespoons olive oil
- 1/4 cup diced shallot
- 1 clove garlic, minced
- 1/2 cup dry white wine
- 1 tablespoon unsalted butter
- 1/4 teaspoon freshly ground black pepper
- 3 Belgian endives, sliced in half lengthwise, leaves separated
- 1 head radicchio, leaves separated
- 1/4 cup chopped chives, cut into 1-inch slices
- 1 teaspoon salt
- 1 teaspoon thyme, finely chopped
- 1,5 tablespoons Champagne vinegar
- 3 tablespoon orange juice
- 1/2 teaspoon lemon zest
- Preheat the oven and spread the hazelnuts on a baking sheet and toast in the oven until golden brown, 8 to 10 minutes. Once cooled, chop hazelnuts.
- Over medium heat, heat 2 tablespoons of the olive oil in a large pan. Add the shallots and cook until soft for 3 minutes. Add garlic and snails and cook for an additional minute. Add the wine and let reduce the heat by half, for 3 minutes. Add butter and ½ teaspoon of the salt and cook until the butter has melted and the sauce has emulsified, for 2 minutes. Add thyme and black pepper to the pan and remove from heat. Add the hazelnuts and if the mixture seems dry, add a teaspoon of olive oil.
- In a large bowl, toss the endive, radicchio, Champagne vinegar, orange juice, lemon zest, salt and the remaining tablespoon of olive oil together.
- Top the portions with the dressed greens, dividing evenly, and garnish with chives.
Escargot Appetizer Recipe
The most famous recipe for eating escargots as appetizers is Escargots de la Bourgogne, and this is the most widely consumed escargot dish. You can find this delicious recipe here.
If you are ready to include escargots to your menu and start preparing them at home, you need the proper equipment to serve them: