Escargots Snails In Garlic Butter - How To Cook Snails | All Time French Classics

[@harvey_the_rabbit]

I love escargot and learned to make them from a Parisian chef 30 years ago. The recipe is identical but with a slight touch of blue cheese. I serve mine in escargot dishes with a baguette to soak up the butter before enjoying the snail. YUM!

[@Sealight007]

I live in SoCal and we have huge European garden snails. A French cook told me how to purge, cook and make the sauce you made. My 8-year-old son was fascinated. He told me he would eat one if I ate one first. Everything was great until I bit into the snail. A horrible chemical taste burnt my mouth. I spit out the snail and washed my mouth out for about 20 minutes then drank a glass of red wine. The problem? I had purged the snails in a plastic bucket and the snails had eaten the plastic. Be sure to purge your snails in glass or porcelain. Yes, I tried it again, and they came out delicious!. However, my son refused to join me. While in college, he went to France with his girlfriend and tried them there and said once was enough! P.S. it helps to have had a couple of glasses of good white wine before you eat the snails.

[@FrenchCookingAcademy]

that is one of the reasons don’t attempt getting all this myself people have been asking why on the video but that explain it too much effort plenty of step hard to source and for how often you eat them it is easier to buy good quality snails in jars 🙂👨🏻‍🍳🙂

[@ARCSTREAMS]

i purge mine in a plastic wine pale bucket and never had that issue but then again the species i get are much smaller so idk if that makes a difference in there eating habits or ability to chew plastic,,unheard of,maybe your bucket was deteriorating

[@brokenglassshimmerlikestar3407]

I live in France and there are frozen snails still in shell in some supermarkets. I imagine purging live snails would be quite annoying...

[@ARCSTREAMS]

@@brokenglassshimmerlikestar3407 it's a bit of a task chore yes but a labor of love specially when you harvested them yourself

[@roninkaiser2072]

i guess I am kinda randomly asking but does anybody know a good website to stream newly released series online ?

[@jeremyphillips7827]

I once ordered escargot at a restaurant, just so I could say I had tried it. It was surprisingly good. I would definitely try making it at home for a special occasion, if I could get anyone else to eat it with me.

[@m.b.bewersdorf46]

Made this yesterday in an escargot dish - no shells. Terrific. Perfect. My husband thought these were better than anything we'd had in a restaurant here in the States and as good as any we had in France. A great big thanks to you.

[@julianadeau4885]

I'm not going to lie, I found escargot to be absolutely delicious. I know of only one restaurant in town which serves them and it's an Italian restaurant (their recipe differs a bit because they top them with a thick layer of provel cheese. But give me a bag of rolls, I'll devour all the snails, then dip the rolls in the garlic butter and cheese to my heart's content). That said, your recipe looks amazing, Stefan, and baking them in their shells was definitely a classy touch. Bravo, monsieur!

[@CaptainValian]

I used to play rugby at a reasonable level when I was younger. I always remember the first time I played in France and I tried snails. Being young I would try anything and they were lovely, in a way I think it helped me open my mind to many foods. I must say I stayed for one night with a farmers family from Villeneuve. Their son had played against me (Jonah) and we had the most beautiful beef I have had, is was like a roast of beef with sauce. I have always enjoyed the food and drink in France. After good game we would always have good food and laughs. Great rugby, great food, great hosts. Thank you France.

[@ailinos]

@Varoon lolol

[@sofiaahoward8298]

That sounds so good

[@ARCSTREAMS]

@Varoon lmao ikr,,looks like he had a gay time in paris

[@svenjakotyrba3312]

Villeneuve is still in swiss…. :)

[@madamedellaporte4214]

I am from Greece and we buy live snails from the market and prepare them at home. I can't imagine tinned snails are any good. We put the live snails in a tub of flour for 3 days and them we clean them and cook them. One way is in tomato sauce and the other is with olive oil and garlic and coarse salt. Very nice as a starter.

[@Nomeado]

How do you clear the entrails and viscera?

[@Akromaxdexter]

@@Nomeado I can't speak for Greeks, but in France we just let them in a bucket for a few days, occasionally adding salt on them. This way, they "empty" their guts. There are no entrails (no more than, say, when you eat seafood)

[@paweldomel1324]

@@Nomeado with a condom

[@Rony_Tube1]

WHAT!? YOU MONSTER!!!! DO NOT KILL THOSE CUTE LITTLE SNAILS :(

[@jamesdiamond5725]

@@Rony_Tube1blow me

[@johantitulaer1052]

Snails have got to be one of my favorite starter dishes ever next to grilled squid in garlic and olive oil.

[@katherinewinkler8847]

I've never wanted to try snails in my life ! ....until now ! They look delicious!!!

[@tubekulose]

I love snails since I tried them as a child. Have you known that snails were extremely popular in Austria (where I come from) as well, during the 18th and 19th century? Due to the fact that Vienna is surrounded with wine growing areas, where snails live under best conditions and breed a lot, they were even called "Wiener Austern", which translates to "huîtres viennoises". They were an oyster-replacement for people, who couldn't afford real oysters. During the 20th century snails became a bit less popular in Austria. But nowadays it seems that some cooks have new culinary ideas concerning these delicious guys, like snail ragout, snails from the grill, ... whatsoever. I like it! Best regards from Vienna!

[@crushtoph]

I totaly love, how you say "Butter"! Thankfully the french kitchen uses so much butter!

[@trueleyes]

BRAVO, Finally, someone who does know how to prepare Escargot. I love Escargot. I lived 12 years in France i.e. Etampes and I could eat a whole bag of escargot from Carrfoure market. I have sense returned to California and have eaten at the very finest restaurants here and never have experience the correct authentic escargot cuisine. I don't know why that is but that is the way it is here. I do cook and I make escargot as it is made in France and you have done it correctly also. Keep educating the masses.

[@FrenchCookingAcademy]

Dan West I know étampes I was at school there for a short time what are the odds !! Glad you liked the recipe 😀😋👨🏻‍🍳🇫🇷

[@trueleyes]

While I was in France I had on several occasions "Roquefort Escargot" REALLY GOOD TOO! Thank you for your suggestion I will try it.

[@charmq777]

I first had snails on Mott Street in Chinatown. They were made with black bean sauce. Loved it!

[@bergoussi]

First time I ate escargots in South of France and loved it!

[@danastellato1662]

Thank you for the lovely video. My husband has asked for this dish but I didn’t know how to make them. I’m very happy he has brought home canned snails, prepping them sounds like a large commitment.

[@fastkush012]

I have ate escargot many times in Aix, Marseille, Paris, Lille, etc. This is the closest recipe to the ones I’ve had in France! Definitely get a can that says “Imported from France”. Makes the difference! Whole Foods. Welcome :)

[@missthunderstormable]

i ate snails the other day in a restaurant :)) yummie, i ve always loved them. these were with eggs and bacon, mushrooms and young shallots (the green part) or smth like that, yum

[@dingoduh]

I had escargot at an Italian restaurant in Las Vegas. It was incredible delicious.

[@debbiezullo7056]

I combine everything on a plate versus a bowl. It’s easy to take a fork and incorporate all the ingredients. Excellent recipe Stefan. Thank you for sharing it.❤

[@min_rain]

my friend made me taste this last night. WITHOUT TELLING ME THEYRE SNAILS (believe me i don't have any idea) but yeah its SO SO SO GOOD.. never imagined that I'll eat snails tho 🥴

[@craigconklin458]

I have been eating Snails like this sense Childhood at Holidays and Birthdays we always dumped the Snail and Butter on Crusty Bread as a Starter Loved them then and Still.

[@MG-ot2yr]

This tutorial is perfect, the escargot comes out delicious. I get the canned snails and shells from Amazon. I have also found that they freeze well in the shell, but try to use them within 4-6 weeks.

[@danf8047]

I didn't really get the big deal till I went to Paris in summer 2019 and had some at L'Escargot Monorgueil. Wow just wow.

[@binkkytube]

In Australia (My family is Aussie/Italian) we are lucky our garden snails are the yummy Europe kind. I purge them on bran and at the end polenta. I hardly ever bother with the shells but it looks so good when you do. The snails in the video look great! I'd want a bigger serve.

[@Beevreeter]

Snails are delicious and were a starter staple here in SA for many years, served in a special ceramic dish that had six deep holes for the snails and smothered in creamy garlic butter with fresh bread fingers - Got the taste for them very young, but many people won't eat them because they just can't stomach the idea!

[@Bduh2]

I have been using your recipe now for years to make this. It's simple and delicious!

[@shannondore]

Whole Foods used to have snails in garlic butter in the shell at the seafood section. I loved them but for some reason they stopped carrying them. Now I buy the canned and use a escargot baking dish. Thanks for the garlic butter recipe, mine doesn't have all that you put in so I'm excited to try it with parsley and shallots.

[@tank9432]

Had some in old perithia Corfu for the first time an dnd loved them since:)

[@Ladyofdeath777Weaversoftheweb]

I love sails! They are fantastic when cooked properly!

[@Beevreeter]

How do you get them off the mast?

[@EuropeNordeste]

Eu adoro escargot, como os Franceses fazem. Hoje um dia frio temperatures em torno dos 3C e eu encontre esse seu video e adorei. Estou fazendo sua receita agora. Um abraço diretamente de Amsterdam.

[@druidboy76]

I absolutely love escargot and foie gras. I wish I could find them in my area.

[@shawnstatzer3137]

I am eating them right now. Thank you for the great video.

[@NoFvckWasGiven]

Me too, i'm currently eating them haha hence why I browse for snail videos. They are so delicious!

[@chantalpuissant3960]

i Love snails. It reminds me of my home. Great recipe. I have four can in my pantry. You are an incredible chef

[@anthonioabouelias8315]

I like to eat snails and also they look like they are Delicious

[@MsUnik44]

Lovely video. Will be making this for my guest very soon...not afraid to try now. Thanks for this.

[@toniam.2080]

Omg I love escargot!

[@sofiaahoward8298]

i am not sure if anybody has tried snails in Morocco but they`re delicious served in a spicy broth where they`re cooked.

[@hanzellacayo]

I just made this, always wanted to try them out and wow, suoer delicious! Thanks for the rececipe. Will be preparing this again!

[@marciaslaughter5654]

The snails that I ate were chopped in small pieces and cooked in a garlic butter sauce. It was served in a very small dish that probably didn't hold more than a tablespoon or tablespoon and a half of sauce. The little pieces were a bit tough and chewy like the pickled pig skin that one finds in Mexico. This was at a French restaurant in Memphis, Tennessee in 1974.

[@huda-ih9mz]

snails with spiced soups! that is nice!!!!

[@BillM1960]

I love escargot. These look delicious. Interesting that they are cooked in shell. I always thought they were sauteed and then put in the shell. Live and learn.

[@FrenchCookingAcademy]

+Bill Mayhew great to try these escargots if you want something really french😄

[@Ryoko007]

i love the way you speak english. makes watching the video even more delightful.:)

[@FrenchCookingAcademy]

+Ryoko007 thanks i am trying at english but sometimes its hard

[@FrenchCookingAcademy]

+Ryoko007 thanks 😁

[@pfaffman100]

Another fantastic and delicious recipe, so many great dishes on your channel. Having the best of times after work, going through them all. Many Merci's. Chef. Learn so much.

[@FrenchCookingAcademy]

yay 🎉🎉my favorite types of comments

[@puffin3]

Goose hearts and snail pate and you have gone to heaven. Fine ground set in aspic.

[@Chef_Bablu3339]

Good food for good health

[@kgrindle5568]

I love snails. Thank you for showing how to prepare them.

[@julietaba]

Thanks for sharing

[@K4_milah]

I eat this all the time it's delicious

[@FrenchCookingAcademy]

🙂🙂👨🏻‍🍳👍

[@maryngshwuling9916]

Thanks for sharing 🌻

[@mikegehre570]

Love escargot. I add much more garlic to the snail butter. Try a variation of placing them in large mushroom caps. Very delicious or en cruet. When I see them on a menu - usually in better restaurants, I ask if they serve it with a baguette type bread if they do, I order 'em. Yes, you can buy them raw, purge them in coarse corn meal, but.....easier to buy the cans.

[@rabahelaawar2499]

I love snails so much. Thank you for sharing us the recipe! I enjoyed it and I cannot wait to do it myself!

[@fanicakibner3921]

My favorite comfort food I grew up on as a child. When I eat snails in garlic butter I like to have them with a baguette slices. I purr in happiness like a cat. 🐌

[@gagamba9198]

A few things to add. I purchased a 800 gr tin of snails; it's 470 gr drained weight. The tin was about twice the size used in this video. It was 164 snails, all of which were small, about half the size shown in the video. I put two snails in each shell, preparing 22 shells. The remainder I separated into useable-sized portions, vacuum sealed, and froze. Re the shells, make sure you drain them well after cleaning - I washed and then boiled the shell clean before using. Once cool, shake them vigorously because water will remain trapped inside. After eating, the shells may be re-used. Soak overnight and the next day scrub clean, taking care not to break them. Then boil, drain, let cool, and shake.

[@Tom-Alberta-Canada]

Escargot are considered a delicacy snails are a good source of tryptophan, an amino acid that helps the brain produce serotonin . Awesome recipe to follow ,, Thank you , Have a nice day , Tom

[@evilganome]

I am in the "I love escargot" camp. I especially wish I had an escargot pan. They have 6 indentations and after you eat the snails, you get to soak up all the butter with some good, crusty, French bread and eat all the butter.

[@richarddick1980]

I’m Russian and we have snails too,not so big,but I prefer them over French ones,cause they little tougher and have more spicier taste,my favorite ones are in mustard sauce,I like em with beer and good garlic and herbs baguette,16-20 pieces usually will do nicely for me.

[@trueleyes]

Well, I have to say that you are the first one i.e. person or restaurant that I have seen present the closest correct preparation and cooking of Escargot that I have seen since I have been back from Etampes France. The only thing I would say in difference to what you did is: the butter is well applied into the shell and than the snail is placed deep into the shell and lots of butter capping off the whole shell. One is to have the proper two pronged fork expressly for the eating of Escargot. When shopping at Carrefour there were bags of Escargot of varying quantity and size all packed with butter no voids found in them at all. All my family knew I love Escargot and so I got to see how all my family prepared and cook Escargot and I never refused any offer to eat them. Ah what good memories I have from those days, 12 years in all. out here, California and Las Vegas I have eaten at the finest restaurants and not one made Escargot correctly even though I was told le maitre d'restauarnt that the chef was from France and I still questioned his skills as to why he would differ from the traditional french recipe. I think I will as to my uploads a video on this subject too.

[@magnoliamagnolias]

My kids love it

[@abracadavra]

Oh, snails, I love them! I was definitely reluctant to the idea at first, but I have a policy, where I would try anything food related at least once. In this case, I loved it. I ate them like you present here, and also without the shell, but in a pastry "basket", one bite sized. Gorgeous as aperitives. Don't know where I could find them here, though :(.

[@cnrblog2660]

HellCat 🌺The first time I had them, they were out of shell in the sauce. My friends told me it was baby clams lol. I loved them!

[@MsUnik44]

HellCat, the snail shells are sold on Amazon.com they also sell the utensils for serving and eating them. However, the pastry basket sounds a lovely sub.

[@ARCSTREAMS]

@@cnrblog2660 haaa i tricked a friend of mine the same way into eating frogs legs,,told him they were chicken wings,,he was enjoying them and said how tender they were,,till i told them what they really were and he started turning green on me and got upset,,even though he liked them he would not do it again

[@ARCSTREAMS]

wow at the pastry basket idea,,that sounds amazing

[@cnrblog2660]

ARCSTREAMS oh how funny! Yeah a lot of our eating customs her all in our head haha

[@Sungjun05]

In Korea, we eat sea snails seasoned with chili pepper, green onion, sesame leaves, sugar and rice vinegar. I should try this recipe with sea snails too. It might be delicious.

[@elenakurus2010]

Super awesome Thanks

[@suyashbutala6000]

Awesome. Thnx for recipe

[@maxpeterpopovic8965]

Thanks very interesting, I can not wait till I do my own. I love your shows

[@sinosoul]

Dang you make it look so easy! I got a can or French snails and some imported shells and I’m ready to go!

[@teresajenkins9056]

Love this these are exactly the kinds of recipes I'm looking for...thank you

[@FrenchCookingAcademy]

+Teresa Jenkins glad you found you channel

[@tashagaro1317]

Yes! I love escargots

[@6604Charlie]

Have wanted to try this but didnt want to go through the purging process. Buying the snails in Brine seems so much more simple. Thank you

[@FrenchCookingAcademy]

Yes it's much simpler

[@richardadams4928]

Des escargots sont delicieux!!

[@latashaw.322]

They look good! I love your accent! French is such a pretty language!

[@FrenchCookingAcademy]

thanks for watching 😀😀👨🏻‍🍳

[@GSWeb8]

Great video...my wife loves them...now I can prepare them

[@outputcoupler7819]

I've always wanted to try snails, but don't frequently go to restaurants that serve them. I may try cooking them myself, seems pretty simple if I can find the ingredients.

[@FrenchCookingAcademy]

hello. yeah I think they are very simple to prepare actually and they are worth a try as a small exotic starters or side dish. thanks for for watching

[@outputcoupler7819]

I finally got around to trying my hand at this recipe, though I must admit I was lazy and skipped the vegetable stock. The snails were delicious, though perhaps a little bland so I'll definitely do it properly next time. My knife skills are also not so good, so maybe I'll do a bit better on the shallot as well =D. The snails smelled so good they even won my wife over, who wanted nothing to do with them when I was preparing them. We're ordering another few cans (Saveur de La Terre, Helix extra large), and are going to add them to regular repertoire. Thanks for another great recipe!

[@beeble2003]

@Output Coupler Glad you both liked them. I always find it funny that people will eat shellfish any day of the week but think that snails are gross -- snails are literally shellfish that live on land.

[@teresajenkins9056]

they are soooooo good...

[@bobduvar]

I do prefer frogs legs.... Snails and frogs are frequently cooked for Xmas in France. I've eaten some frogs in a restaurant in the suburb of Paris some years ago ! They were cooked with garlic, persil and butter.... Aaaargh !!! Just yum' !!!

[@alafiaashton5562]

I always wanted to try 🐌

[@FrenchCookingAcademy]

Alafia Ashton yes finally the snail out try if you can . It's of those bucket list thing to do 😀😋👨🏻‍🍳

[@volkers407]

Snails are not my cup of tea. But I like the way you make your videos.

[@lakleakhena5473]

Nice

[@debbiezullo7056]

I absolutely love your videos. Classic French recipes. French and Italian food is what I grew up on. No offense but it’s almost a sin to cook escargot on rocksalt. You need to have some small preferably snail plate but if not a small plate that catches all the butter sauce, so you could dip a baguette in it. Rocksalt is more for cooking an oyster dish such as oysters Rockefeller. Stay well. From California with love 💋

[@Maureen-t1e]

Great recipe. Question: Can I put the snails and butter in the shells, cover the pan, and refrigerate them overnight? I want to prepare them in advance for a dinner party. Merci.

[@DomingaPecho]

The best ❤

[@tarahaugo6522]

Very nice

[@FrenchCookingAcademy]

thanks

[@9ela]

I love how u talk...love the accent.

[@marisaelenenadiejamusiccom3974]

Yummy

[@Larryloafer488]

Excellent, I’ve always wanted to cook snails at home, thank you.

[@petercartledge5088]

You can use sweetcorn (corn on the cob) forks instead of a cocktail stick if you don’t have proper forks.

[@davelesperance7189]

Delicious.

[@acerrubrum5749]

Or you can use 1/2 cooked mushroom caps (stem removed) cool, then stuff with butter and snails, in a oven proof dish, no salt base necessary. yum. Have some french bread on hand to sop up the juice.

[@sofachips]

very good.

[@FrenchCookingAcademy]

🙂🙂👨🏻‍🍳

[@marcosduran1443]

I ate these in Germany for a week every night for dinner...they tasted like clams to me..I think I liked the sauce more than the snails.😆😆🙂

[@clashroyaleboy3506]

hi I want to ask if there is any modern version of Escargots de Bourgogne, in other words the nouvelle version

[@cnrblog2660]

🌺💖Great recipe! While I'm not too into the snails but LOVE the sauce, could I do this with shrimp and skip the shells and baking part? Thanks!

[@FrenchCookingAcademy]

hi there, you can absolutely use the same butter for other recipes even with a good steak. I actually have another video on broiled mussel with a that butter. kzbin.info/www/bejne/mpTZcmeFnKiamMk

[@wendellfugate4088]

Merci beaucoup. It's nice to eat them with a plate in front of you and pieces of baguette to mop up the sauce. A few glasses of dry white wine has proven useful in washing it past the old tonsils.

[@FrenchCookingAcademy]

ah good old france ! can’t wait to get back there

[@obelawe2864]

you make it very easy going to try this for the family can the shells be reused ?

[@bradesgirl]

Yes Cleaned and Boiled you can reuse them

[@sinfuldavy0]

Can snail shells be reused

[@larrysheetmetal]

to whom it may concern Snails taste like Clams or mussels in garlic butter,

[@rachdarastrix5251]

Well of course, they are in the same order of animal mollusk.

[@rachdarastrix5251]

@James Franko did you come here just to start a fight or did you curiously look into it and this is your review after trying it?

[@indiaxlovee]

James Franko if you’re not brave lol they’re delicious

[@PREPFORIT]

You have no taste.

[@Supernaught00]

I mean... They look delicious.

[@asmolbean9300]

"a bloody toothpick" you almost sound like a fellow Brit lol First video of yours that I've watched, already subscribed, I can't wait to binge a few more of your videos.

[@albadorso]

I never eat snails in my life,i saw the empty shell in store before and I thought it's for decoration 🙊😅🙈believe me

[@cnrblog2660]

sahar doraki 🌺💖haha! I did too! I was like why are seashells in the food section??

[@Vadge63]

Love snails!

[@ariphillips318]

My friend has Aiden snails but with garlic in Italy grants/ France

[@rosibelmartinez686]

Do you have to put the salt beneath them? Or can I do it without it.

[@LunaC...]

Can you freeze these?

[@tellybells9622]

If I ever give up being a vegetarian I'm gonna cook that