🐌 Escargots
Escargots are cooked land snails baked with a generous amount of butter mixed with garlic and parsley. The snails are tender and slightly chewy, and the hot herb butter is fragrant and savoury. They are served as a starter, often six or twelve to a plate, in special dishes with small indentations.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 12 cooked snails (canned, drained)
- 40 g soft butter
- 2 garlic cloves, crushed
- 2 tbsp finely chopped parsley
- Salt and black pepper
Method
- Heat the oven to 220 °C.
- Mash the butter with the garlic, parsley, a pinch of salt and pepper.
- Rinse and dry the snails and place one in each hollow of an escargot dish or a small baking dish.
- Top each snail with a little herb butter.
- Bake for 8–10 minutes until the butter is bubbling and serve immediately.
How to make it lighter
- Use half the butter and add extra parsley and garlic for flavour — 1 tbsp butter ≈ 100 kcal.
- Count them as a starter and follow with a light main course.
- The snails themselves are lean; most calories come from the butter left in the dish.
History
Snails have been eaten in Europe since antiquity, and they became a celebrated part of French cuisine, especially in Burgundy. Today escargots are a typical festive starter in France, particularly around Christmas.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Escargots and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →