Recipes with snails

Saussarelle d'escargots with snails in red wine, tomato, and espagnole sauce finished with brandy and fennel, served in artichoke bottoms. A refined French appetizer.

Italian stuffed mushrooms with escargot and garlic-lemon butter, browned under the broiler. Old-school continental appetizer that turns canned snails into elegance.

Escargots a la Bourguignonne served in large mushroom caps instead of shells, filled with canned Burgundy snails and topped with garlic-herb snail butter. An elegant French appetizer.

Snails Cauderan is a traditional Bordeaux escargot recipe braised with country ham, shallots, white wine, and bouquet garni. Petit-gris snails cooked low and slow in a rich, savory sauce.

Chopped snails simmered in wine with shallots and chives, then united with butter-sauteed frogs' legs. A bold French main course for adventurous home cooks.

Escargots a la Cauderan: petits-gris snails braised in a ham, shallot, and white wine sauce from the Bordeaux tradition. A rustic French appetizer cooked low and slow.

Snails bourguignonne, served in mushroom caps instead of shells: roasted caps stuffed with tender escargots and blanketed in garlicky parsley snail butter, then baked bubbling. A classic French bistro appetizer made easy.

Escargots baked in their shells with anchovy-spiked garlic herb butter, quatre-epices, and a breadcrumb crust. A bold French twist on classic Bourguignonne snails.

Luxe French-Italian pizza topped with garlic-butter escargot, earthy dried chanterelles, and melting raclette cheese on French bread dough. A white-tablecloth pizza for special occasions.

Snails Sommeroise is a rustic French escargot dish: snails simmered with herbs, then browned in a savory tangle of bacon, ground walnuts, anchovy and garlic and served over a bed of wilted spinach.

Snails Menetrel are classic French escargots packed into shells with a garlic, parsley, shallot, and anchovy butter, sprinkled with breadcrumbs, and baked until bubbling. A traditional French bistro appetizer.

Traditional Tahitian ma'oa and pahua tairo combines fresh snails or clams with taioro (fermented coconut-shrimp sauce), onions, and garlic. An authentic South Pacific delicacy.

Feuillete d'escargots et cepes, Burgundian puff pastry shells filled with escargot, chanterelles and cepes in a Santenay wine sauce. Classic French bistro appetizer at its finest.

Elegant French escargot appetizer baked in puff pastry "coffins" with white wine butter sauce and toasted hazelnuts for sophisticated entertaining.

Beignets d'escargots: snails soaked in herbed olive oil, coated in airy egg-white batter, and fried until shatteringly crisp. A classic French appetizer worth the effort.

Sicilian-style land snails boiled in salted water, then served hot with a cold dipping sauce of crushed garlic, olive oil, and fresh lemon juice. Simple, briny, and bright.

Traditional Portuguese snails simmered for two hours with oregano, bay leaf, garlic, and olive oil. Served warm in saucers with bread for dipping in the aromatic broth.

Escargot baked in mushroom caps with garlic butter, sauteed onion, and a squeeze of lemon. An elegant French appetizer using canned snails.

Sautéed snails with red kidney beans, shallots, garlic, fresh chilies, and a splash of Pernod in beef stock. A bold masterchef-level Spanish-inspired dish that serves 8.

French snail omelette with escargot simmered in fennel and fig leaf, then folded into a fluffy whipped-white omelette. A rustic Poitou farmhouse classic.

Escargot and spinach: tender snails sauteed with garlic, pine nuts, feta, and a splash of Pernod, then chilled. An elegant make-ahead French appetizer with a Mediterranean, anise-kissed twist.

Escargot and chanterelle stew simmered in white wine and chicken stock with herbs, finished with an egg yolk and cream liaison for a silky, rich French-inspired broth.

French-style escargots baked on mushroom caps with a white wine, garlic, parsley, and butter sauce. A classic bistro appetizer served with crusty bread for sopping up the pan juices.

Escargots de Montpellier served over garlic croutons with pancetta, walnuts, anchovy, parsley, and a splash of Armagnac. A rustic French snail appetizer.

Classic escargots bourguignonne baked in their shells with garlic-herb butter, shallots, parsley, and a splash of white wine. The iconic French appetizer done right.

Mushrooms stuffed with escargot in garlic-shallot herb butter, baked until bubbling. A classic French appetizer that swaps snail shells for tender mushroom caps.

Herb-marinated snails dipped in a light egg-white batter and fried golden. A crispy French appetizer with tarragon, chervil, chives, and parsley.

Classic escargot a la Bourguignonne baked in garlic-parsley-shallot butter with brandy. The iconic French appetizer, simple to make at home with canned snails.

Escargot en croûte tucks snails into garlicky herb butter with Pernod and anchovy, sealed under golden puff pastry domes. A French appetizer with a dramatic tableside reveal.

Instead of going to a fancy restaurant, make this dish at home and add some sophistication to your kitchen.