Picture of Escargot


For the butter

  • ½ pound Plugra Butter (softened)
  • 6 each Garlic Cloves (chopped fine)
  • ½ each Shallots (chopped fine)
  • ½ Tbsp White Wine
  • 1 oz (by volume) Parsley (chopped fine)
  • 1 ½ tsp Kosher Salt
  • ½ tsp White Pepper (ground)
  • Pinch Nutmeg (ground)

For the Escargot

  • 6ea Escargot Shells (Xtra large)
  • 6ea Escargot (Sabarot brand)
  • 1 ea Escargot Tray (to bake escargot) *
  • 1ea Escargot Tongs
  • 1ea Escargot Fork
  • 1ea Baguette


  1. Cut butter into small blocks about ¼” thick. Place into a medium bowl and leave out until it is room temperature.
  2. Place the rest of the ingredients into the bowl with the butter, and fold ingredients with a spatula (or use a stand mixer) to incorporate.
  3. Place butter mixture into a piping bag and leave at room temperature.
  4. Fill escargot shell half way full with butter with piping bag inserted all the way inside the shell.
  5. Place escargot into shell and push into shell so that it is not deep inside and ¼” below the shells edge.
  6. Top off the shell with more butter to cover the escargot.
  7. Refrigerate overnight so that butter is set.
  8. Place 6 escargot shells with butter side up on a sheet tray, Bake in 475 degree Fahrenheit convection oven for about 7 to 8 minutes estimated.
  9. The escargot is cooked when butter is bubbling and the butter is slightly browning. Serve immediately with fresh baked baguette to eat with your escargot.
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