Snails in Parsley Butter Recipe

Name: Snails in Parsley Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks unsalted butter, softened; 1/4 cup minced parsley; 2 tablespoons minced shallot; 1 tablespoon dry white wine; 1 tablespoon minced garlic; 1 1/2 teaspoons kosher salt; 1 teaspoon Cognac; 1/2 teaspoon freshly ground pepper; Pinch of freshly grated nutmeg; Rock salt, for baking; 24 snail shells, rinsed and dried; 24 canned giant snails, drained and rinsed; Crusty bread, for serving

Servings: persons

2 sticks unsalted butter, softened
1/4 cup minced parsley
2 tablespoons minced shallot
1 tablespoon dry white wine
1 tablespoon minced garlic
1 1/2 teaspoons kosher salt
1 teaspoon Cognac
1/2 teaspoon freshly ground pepper
Pinch of freshly grated nutmeg
Rock salt, for baking
24 snail shells, rinsed and dried
24 canned giant snails, drained and rinsed
Crusty bread, for serving

1
In a bowl, blend the butter, parsley, shallot, wine, garlic, salt, Cognac, pepper and nutmeg.
2
Cover and refrigerate for at least 4 hours or overnight.
3
Let return to room temperature before using.
4
Preheat the oven to 400.
5
Spread a 1/4-inch-thick layer of rock salt on a rimmed baking sheet.
6
Pack 1/2 teaspoon of the butter into each escargot shell and stuff a snail inside.
7
Fill with the remaining butter.
8
Nestle the shells in the salt, butter side up.
9
Bake the snails for about 10 minutes, until the butter is bubbling.
10
Serve hot with crusty bread.

416

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: 2 sticks unsalted butter, softened, 1/4 cup minced parsley, 2 tablespoons minced shallot, 1 tablespoon dry white wine, and more.

Yes, Snails in Parsley Butter 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!

Snails in Parsley Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions