Creamy Garlic Escargot Recipe -
  • READY IN 50 mins

Creamy Garlic Escargot

Recipe by  

"Escargot served with a creamy garlic sauce in a phyllo dough shell. Helix snails can be found at specialty and gourmet grocery stores."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    50 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a cupcake pan with non-stick cooking spray.
  2. Place the phyllo dough on a flat surface and brush each sheet with the melted butter. Layer the sheets on top of one another and cut the pile into fours. Push each piece of dough into a cupcake pan, forming cups with the dough.
  3. Bake the phyllo cups for 10 to 15 minutes, until golden.
  4. Drain the snails and rinse them with running water until the liquid runs clear. In a small bowl, mix together the egg yolks and heavy cream.
  5. Heat a saute pan, add 4 tablespoons of butter, the garlic and then the snails. Saute for a couple of minutes and then add half of the heavy cream mixture. Bring to a boil and season with the salt and pepper. The sauce will thicken while cooling.
  6. Remove the phyllo cups from the muffin tins. Place a phyllo cup on a plate or bowl and put 8 escargot in the cup and flowing out of the cup. Pour the sauce in the cup over the escargot.
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Reviews More Reviews

Jan 30, 2004

Not bad, but with the suggested "tweaks" I like it much better. I personally don't like to work with pyllo, so I use Pepperidge Farms puff pastry shells. Very easy to bake. Next, reduce the cream to a half pint or so. You sure don't need a quart! I found the snails somewhat bland, so when I'm draining them before sauteing them, I liberally sprinkly them with cracked black pepper, kosher salt and dill weed which gives them a very unique taste. I add all of the cream sauce to the pan and bring it to a boil. I pile about 6 snails in and around the smaller baked puff pastry shell and pour sauce over the top.

Jan 03, 2008

I made a double recipe at a New Year's party and everyone loved it! I did cut back on the cream and used half of the amount listed as well as half of the egg yolks. Even so I had a little extra sauce. I love how easy these are (but you still get a big wow factor).


5 Ratings

Jan 25, 2004

Hey Jamie, what do you do with the rest of the egg yolks and 2 cups of cream? Get with it...

Jan 25, 2004

Jamie, I have never made escargots before until I came across your recipe. I don't know what kind of experience others have had with it, but I have to say that mine came out great. Everyone in my home loved them, even those who are not to fond of eating snails. Thanks a bunch, Michi in Miami

Apr 09, 2014

I found it a bit bland.


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  • Calories
  • 1108 kcal
  • 55%
  • Carbohydrates
  • 24.8 g
  • 8%
  • Cholesterol
  • 601 mg
  • 200%
  • Fat
  • 100.9 g
  • 155%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 28.3 g
  • 57%
  • Sodium
  • 380 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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