Bastille Day Entrée : Snails in garlic butter


As famous as the French are for crisp croissants and delectable desserts, they are equally infamous for less conventional dishes like frog’s legs and snails. Being someone who is deeply passionate about food and flavour, I believe you can’t knock something until you’ve tried it, so if you’ve never been game to try “escargot” before, this is your moment to bite the bullet!

If you need more convincing, then how about the fact that snails are high in protein and, on their own, quite low in fat. However, today’s recipe is not one for the health nuts because the key accompaniment is butter, butter and more butter. The up side is that if you were worried about your snails tasting too “snaily”, then never fear, as long as you love butter, garlic and parsley!

Serve your snails as an entrée on a bed of rock salt (to prevent the shells from tipping over and letting that delicious butter sauce escaping) with crusty baguette so that you can mop up the butter afterwards.

Snails in garlic butter:



  • 1 tin of snails
  • 1 container empty snail shell
  • 300g butter, soft
  • ½ bunch parsley, washed and finely chopped
  • 80g garlic, peeled and grated
  • 10 ml Ricard or Pernod
  • 300 g rock salt



  1. Mix the soft butter, garlic, parsley and Ricard together well and season with salt and pepper.
  2. Drain the snail and give them a quick rinse. Put one snail per shell and spoon the garlic butter on each shell.
  3. Place the rock salt on a flat baking tray, or you can use foil like i did, place the snails on top of it, the salt will help the snail stay upright so the butter doesn’t run away!
  4. Cook in the oven for 10 minutes at 180 degrees Celsius.


Serve hot with some Baguette on the side and a glass of Chateau Ollieux Romanis “Corbière Blanc available from 

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