Escargot with Garlic Butter and Splash of Cognac – a 10 minute dish


(click photo above for the series of photos – there are about a dozen photos that didn’t make the cut, leading up to the money shot)

I eat most anything, and especially take a liking to items of food that normally cause a crinkly nosed “eeewwww” from most, as evidenced by this post. Slimy snails, cod fish sperm sac and regurgitated bird spit, it’s all good. And…you know you’ve got strange food when none of your normal food blog categories fit. It’s not chicken. It’s not seafood. And I certainly don’t want to create a whole ‘nother category called “slug.”


I hope I haven’t grossed you all out.

Well, if you enjoy escargot at fancy schmancy restaurants, I’m here to show you that it only takes 10 minutes to make them at home. The escargots come in a convenient can – even the restaurants get them from a can! Well, did you really expect that when you order escargot from the restaurant, the chef heads out the back door, scouring on his hands and knees for a few juicy buggers to cook?

Snails in a can A fancy recipe name for Snails in a Can. Just a few ingredients and you’ll be on your way to a fancy horse-doovies (what Andrew calls hors d’oeuvres)You can find cans of escargot at most major supermarkets (look in the same isle as other canned seafood, usually top shelf) for about $7 a can. 18 escargots per can.

I got these escargot dishes at a local cookware outlet store and then found these shells online somewhere. But you don’t really need these large shells. In fact, you don’t even need the escargot dish. Just use a shallow oven-proof dish.


Escargot with Garlic Butter and Splash of Cognac

Preheat oven to 450F.

Smushed clove of garlic +1/2 stick of softened butter + big pinch of kosher salt + minced parsley. Open can of escargot, drain. Stuff an escargot in a shell, Smother it with garlic butter. The more garlic you smother, the more garlicy buttery goodness you get to mop up with a hunk of bread.

oooh, but hey, look what I found in the liquor cabinet!


Splash some cognac all over the shells. Stick in oven for 7 minutes. The garlic butter melts and mingles with the cognac – perfect for dipping.

Husband has a point.


I don’t get it.

People forage for snails. Cook and remove them from their shells.

Stick ’em in a can.

You open the can.

Stick ’em in a new shell, not their own.

Cook them again.

Then remove them from their not-their-own-shell to eat.

Why bother?

The photos that didn’t make the cut

Or I should just say – the photos that led up to the money shot.

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Comments 64

  1. Cathy Casssidy

    Love escargot! SteamyKitchen has a winner. I have served them at cocktail parties using rock salt in a low oven proof dish – ceramic, glass or stainless. Any container will do. The rock salt will mold around the shell to stabilize so as not to lose any of the garlic butter. Imagine a platter of 36 snails with shells. The rock salt will help hold the heat so that the reluctant have time to gather the courage. Maybe we shouldn’t encourage or the price will go up – supply and demand.

  2. Linda K

    I have eaten Escargot in many restaurants, but I will now try your recipe. Cognac splashed on sounds terrific!!!

  3. Derk Hedlund

    i would like to know where I can buy escargot. I live in Southwestern Kansas. The closest metro. city is Wichita and it is 180 miles from my home.

    1. SteamyKitchen

      You might want to call some of the gourmet stores in town, though I am pretty sure most major supermarkets in Wichita will carry it. Look in same aisle as the canned sardines.

    2. Brenda

      I live in Northeast KS and they sell the can and the shell’s at Walmart, same brand as she has in the picture.

  4. Kris

    I have been working in restaurants for eight years, and many cans of snalis have passed through my hands…. only once have i worked with fresh snails, perriwinkles to be exact. believe me after the strugle that it presented, there is a good reason that most escargot comes from a can

  5. Corina

    Thanks for the recipe I was hoping it was that easy. I’ m not sure how the post is, but I just picked up a can of snails for $1.59 not $7.00 so now I feel like a double winner.

  6. Jop

    The more you pay the better, usually. You want the “better quality” plumper escargots. I highly recommend paying a little more…

  7. Jude Kujanson

    About 35 years ago my Mother found a real deal on escargot (72 fat fat fat ones in a can) and at $5 a can ($16 per at Marshall Fields/Chicago at the time) we bought three cases and doled them out to Mom and my five sibs. That deal exhausted long ago but not our virtually insatiable desire to include them in our (now traditional) Christmas meal of escargot (in or sans shells–depending on what house is hosting), artichokes, giant crab legs, crusty bread, traditional plum duff dessert. Each sib lends their own touch in addition to butter/garlic. Basically an easy (plum duff–recipe online–being the most involved but made days or week ahead of time) light meal and guests are not groaning (or catatonic) over stuffing themselves. The same brand (Extra Large Achatines Snails by Terriors d’ Antan) is selling online for $17.50 per can (plus S&H) at (a great site for the unusual to please the palate). Albeit slightly pricey for a meal (we no longer gift each other and all chip in), considering the time and effort it is worth it to spend more time enjoying games and each other’s company. Enjoy a change. 10.05.11

  8. Tom Dombrosky

    Go to Amazon – they have a huge sekection of escargot and bags of shells. Even have the forks and dishes – all discounted

  9. Marko

    Excellent photos. I especially like the ones that didn’t make the cut, and the “story” on how you got to the money shot. And I’ll have to try these escargots out at some point., sounds delicious.

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