Escargots De Montpellier Recipe

Name: Escargots De Montpellier
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 36 each snails canned, (drained, juice reserved), finely chopped; 1/2 cup white wine dry; 1/2 cup parsley leaves minced; 4 each anchovy fillets pureed; 1 tablespoon lemon zest grated; 1/4 pound pancetta slices, 1/4 inch thick, cut into 1/8inch dice; 2 tablespoons olive oil; 1/2 cup walnuts finely chopped; 2 tablespoons armagnac; 1 x salt and black pepper freshly ground; 8 slices french bread; 3 tablespoons olive oil; 2 each garlic cloves halved

Servings: persons

36 each snails canned, (drained, juice reserved), finely chopped
1/2 cup white wine dry
1/2 cup parsley leaves minced
4 each anchovy fillets pureed
1 tablespoon lemon zest grated
1/4 pound pancetta slices, 1/4 inch thick, cut into 1/8inch dice
2 tablespoons olive oil
1/2 cup walnuts finely chopped
2 tablespoons armagnac
1 x salt and black pepper freshly ground
8 slices french bread
3 tablespoons olive oil
2 each garlic cloves halved

1
Boil reserved snail juices and wine in heavy small saucepan until reduced to 2 tablespoons.
2
Chop parsley, anchovies, garlic and lemon peel together to mix.
3
Combine with snails.
4
(Can be prepared 1 day ahead; refrigerate snail mixture and wine reduction separately.)
5
Cook pancetta in heavy large skillet over medium heat until golden brown, stirring frequently.
6
Transfer pancetta to plate using slotted spoon.
7
Add oil to skillet and heat.
8
Add walnuts and stir until browned, about 4 minutes.
9
Add snail mixture; stir until hot.
10
Return pancetta to skillet.
11
Pour in Armagnac and boil until evaporated.
12
Add wine reduction and heat.
13
Season with salt and pepper.
14
Spoon mixture over croutons and serve immediately.
15
GARLIC CROUTONS: Brush both sides of bread with oil.
16
Heat heavy skillet over medium heat.
17
Add bread and brown on both sides.
18
Rub both sides of bread with cut side of garlic.
19
Serve warm.
20
Note: Recipe worksbest with French bread slices that are 13 inch thick.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 36 each snails canned, (drained, juice reserved), finely chopped, 1/2 cup white wine dry, 1/2 cup parsley leaves minced, 4 each anchovy fillets pureed, and more.

Yes, Escargots De Montpellier falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Escargots De Montpellier

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions