Escargots a la Provence

Total Time:
30 min
10 min
20 min

6 servings

  • 5 tablespoons olive oil
  • 1/4 cup chopped shallots
  • Salt and pepper
  • 3 dozen fresh snails, purged and removed from the shell
  • 1 tablespoon chopped garlic
  • 1 cup dry white wine
  • 4 tablespoons cold butter, cut into small pieces
  • 1 cup aioli, recipe follows
  • 1 cup fine dried bread crumbs
  • 1 tablespoon finely chopped fresh parsley leaves
  • Loaf crusty French bread
  • Aioli:
  • 4 cloves garlic
  • 2 egg yolks*
  • Pinch salt
  • 1 cup plus 2 tablespoons good olive oil
  • In a large saute pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot, add the shallots. Season with salt and pepper. Saute for 1 minute. Add the snails and garlic. Season with salt and pepper. Continue to saute for 1 minute. Add the wine and bring to a simmer. Cook for 10 minutes. Stir in the cold butter.

  • Preheat the oven to 425 degrees F.

  • Remove the pan from the heat. Place the snails in the porcelain snail dishes. Spoon the liquid over each snail. Spoon a teaspoon of the aioli over each snail. In a small mixing bowl, combine the bread crumbs, parsley and remaining oil. Season with salt and pepper. Mix well. Sprinkle the bread crumb mixture over the aioli. Place the dishes on a baking dish and place on the top shelf of the oven. Broil for 2 minutes. Remove the pan from the oven and cool slightly.

  • Serve the snails with French Bread and wine.

  • Place the garlic in a large mortar and crush. Add the eggs and incorporate. Season with salt. Slowly stir in the oil, a little at a time, until all of the oil is incorporated and the mixture is like a thick mayonnaise.

  • Yield: about 1 cup


  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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