Dinner

Garlic Parmesan Escargot with Herb Butter Recipe

Name: Garlic Parmesan Escargot with Herb Butter Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 8 oz unsalted butter, room temperature; 1 bunch flat-leaf parsley; 1 garlic head; 1 shallot, chopped; Dash of nutmeg; 2 tsp caper brine; 1 tsp champagne vinegar; Salt and pepper, to taste; 12 XL escargot (snails); French bread, for serving; Olive oil (for roasting garlic)

ByThomas Greene January 9, 2026January 9, 2026

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Introduction

Escargot is a classic French delicacy that transforms tender snails into a rich, flavorful appetizer. With a garlicky herb butter, this dish offers a luxurious taste perfect for special occasions or indulgent evenings at home.

A white round dish with six grilled escargots sitting in small indentations filled with a bubbling golden-green garlic herb butter sauce. Each escargot is dark brown with a slightly rough texture, surrounded by a crispy browned edge where the butter has caramelized. The top of the butter sauce is shiny and oily, sprinkled with finely chopped green herbs. The dish sits on a white plate with a geometric black and brown pattern along the rim, placed on a white marbled surface. A silver fork rests on the right side of the plate, and a piece of toasted bread with a golden crust is partially visible at the top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz unsalted butter (room temperature)
1 bunch parsley (flat leaf)
1 garlic head
1 shallot (chopped)
Dash of nutmeg
2 tsp caper brine
Salt and pepper (to taste)
1 tsp champagne vinegar
12 XL escargot
French bread (for serving)

Instructions

Step 1: Cut the top off the garlic head, drizzle with olive oil, sprinkle with salt, then wrap in foil and bake at 400°F for 60 minutes until soft and caramelized.
Step 2: In a food processor, combine the softened butter, chopped shallots, parsley, roasted garlic, nutmeg, caper brine, and champagne vinegar. Process until smooth. Add salt at the end to taste, since the butter is unsalted.
Step 3: Spread most of the herb butter mixture into an escargot dish or small baking dish, reserving a bit for topping. Place the escargot on top, then cover them with the remaining butter.
Step 4: Bake at 425°F for 10-12 minutes until bubbly. Finish by broiling for 1-2 minutes to slightly brown the butter. Serve hot with slices of French bread for dipping.

Tips & Variations

Use a food processor to ensure the garlic butter is perfectly smooth and evenly flavored.
Substitute flat leaf parsley with chives or tarragon for a different herbal note.
Serve escargot in individual shells or small ramekins if you don’t have a traditional escargot dish.
For an extra touch, add a splash of white wine to the butter mixture before processing.

Storage

Store leftover escargot covered in the refrigerator for up to 2 days. Reheat gently in a 350°F oven until warmed through to avoid overcooking. The garlic butter can be kept separately and returned on top before reheating.