An Excellent Escargot Recipe! 

Snails with white wine broth 

This is an escargot recipe hailing from France - the home of escargot - that combines in one dish the two foods that the French absolutely adore - snails and wine.

According to a French saying, snails act like little needles that penetrate the stomach, making the stomach ready to welcome the nutritional benefits of drinking wine. 

Snails generally are a very delicious and nutritious type of protein, with no fat or cholesterol, and plenty of iron. 

The Excellent Escargot Recipe: Ingredients List

The ingredients that we are going to need for our escargot recipe are the following:

• forty-fifty escargot snails, in shells. (We recommend Helix Pomatia)
• two to three slices of prosciutto 
• two cloves of garlic
• two ounces of spinach
• one small bunch of fresh parsley
• two small and tender leeks
• one large glass of dry white wine (in our case we recommend a Pinot Grigio)
• one glass of chicken broth 
• salt and black pepper
• one yoke from a fresh egg
• two to three tablespoons of walnuts

Escargot Recipe: Cooking Instructions

Firstly, we place a pot of water to begin boil.

We then place all the snails into a big strainer and we wash them thoroughly.

Then we dump the snails into the boiling pot only for several seconds (fifteen to twenty should prove sufficient). 

We quickly remove the snails using a large-holed spoon and then re-wash them and leave them to dry them on a thin towel on the countertop. 

So now we cut the prosciutto, garlic, spinach, leeks, and parsley in pieces, and place them all together in a mixer.

Mix for several seconds on a medium setting.

TIP: Don’t let the ingredients completely dissolve into a puree while mixing. 

Now we take a big pot and add the new mixture, chicken broth, and dry white wine (Pinot Grigio), and let them boil (without covering them) for approximately ninety minutes while adding salt and pepper, as need and as desired. 

After ninety minutes, we add the snails to the sauce and boil them for approximately twenty minutes while always carefully stirring them and turning them upside down to be sure that they have fully absorbed the flavor of the sauce within their shells.

While the snails are still cooking, we take a moment to hit the egg yoke for two to three minutes with a fork into a mixing bowl, while adding in the ground walnuts slowly, until a creamy ‘mayonnaise’ mixture is created. 

Now after twenty minutes have passed that the snails are boiling in the sauce, don’t forget to remove the pot from the flame so that they don’t overcook.

And we slowly add our creamy egg/walnut mixture while constantly stirring. 

Now the dish is done and is served with a nice, sourdough bread, and is complemented with a nice, cool, dry, and crisp Pinot Grigio. 

Cheers and enjoy! 

Hungry for more wine recipes? I highly recommend this book: The Wine Lover's Cookbook!  (Book review on its way!) Available via Amazon!

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