Chef Ludo Lefebvre has a clever way to bake snails in his fantastic, garlicky herb butter: He nestles the shells in a bed of rock salt so they don’t tip over. Snail shells are sold at most markets; alternatively, you can use an escargot baking dish or sauté the snails in the infused butter in a small pan. Slideshow:  Endangered French Classics 

October 2014


Credit: © Jorgensen Photography

Recipe Summary

4 hrs 30 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • In a bowl, blend the butter, parsley, shallot, wine, garlic, salt, Cognac, pepper and nutmeg. Cover and refrigerate for at least 4 hours or overnight. Let return to room temperature before using.

  • Preheat the oven to 400°. Spread a 1/4-inch-thick layer of rock salt on a rimmed baking sheet. Pack 1/2 teaspoon of the butter into each escargot shell and stuff a snail inside. Fill with the remaining butter. Nestle the shells in the salt, butter side up.

  • Bake the snails for about 10 minutes, until the butter is bubbling. Serve hot with crusty bread.

Make Ahead

The recipe can be prepared through Step 2 and refrigerated, covered, for 2 days. Bring to room temperature before using.

Suggested Pairing

These garlicky snails are ideal with a crisp Chablis.