Discover the Unique Elegance of Skewers of Snails.
Take your culinary repertoire to the next level with Skewers of Snails, a dish that exemplifies the artistry of French cuisine.
This recipe pairs tender, delicately flavored snails with an assortment of vibrant vegetables, creating a dish as visually stunning as it is delicious.
Simmered in a fragrant broth infused with orange peel and spices, the snails take on a subtle richness that complements the natural sweetness of the vegetables.
Perfect for dinner parties, festive occasions, or an adventurous family meal, these skewers bring a unique touch to your table.
The combination of textures and flavors makes every bite a delightful surprise.
Serve with a light vinaigrette or garlic butter dipping sauce to elevate the experience further.
Whether you're introducing escargot to your menu or looking for a fresh take on a French classic, this recipe offers an approachable and elegant way to explore gourmet cuisine.
Pair with a crisp white wine or a glass of sparkling champagne to complete the meal. Impress your guests and create unforgettable dining memories with these exquisite Skewers of Snails
⦁ Main Ingredients:
⦁ 4 cups small gray snails
⦁ 1 zucchini, cut into rounds
⦁ 6 carrots, peeled and sliced
⦁ ½ cauliflower, separated into florets
⦁ 6 broccoli spears, separated into florets
⦁ 6 red-skinned potatoes, sliced
⦁ For the Broth:
⦁ 4½ cups vegetable broth
⦁ 1 orange peel, sliced
⦁ 3 peppercorns
⦁ 1 teaspoon salt
1. Prepare the Vegetables: Steam the cauliflower, broccoli, zucchini, and potatoes separately until tender. Boil the carrots in water until soft. Set all vegetables aside.
2. Cook the Snails: Rinse the snails thoroughly. Heat the vegetable broth in a pot and add the orange peel, peppercorns, and salt. Simmer the snails in the broth for 5 minutes. Drain and set aside.
3. Assemble the Skewers: Thread the snails and vegetables alternately onto skewers, starting and ending with snails for a balanced presentation.
4. Serve: Arrange the skewers on a platter and serve warm with your choice of dipping sauce for a delightful gourmet experience.
🛒 Choosing Ingredients
✔ Escargots – Use canned or jarred snails packed in brine; rinse thoroughly before use
✔ Garlic Butter – Classic combo: butter, parsley, garlic, shallots, and a pinch of salt
✔ Bread Cubes or Mushrooms – Optional additions to alternate on the skewers for texture
✔ Skewers – Use small metal skewers or toothpicks for appetizer-size portions
✔ Breadcrumbs (Optional) – For a light coating before grilling or broiling
👩🍳 Preparation
✔ Rinse & Drain – Rinse escargots well to remove briny taste and pat dry
✔ Garlic Butter Soak – Toss snails in warm garlic butter before skewering for full flavor
✔ Assemble Carefully – Thread 3–4 escargots per skewer, alternating with bread cubes or mushrooms if desired
✔ Preheat Grill or Broiler – High heat ensures quick cooking and slight crisping without drying
✔ Optional Coating – Light dusting of breadcrumbs adds texture when broiled
🔥 Cooking Techniques
✔ Grill – Medium-high heat, 2–3 mins per side until sizzling and lightly golden
✔ Broil – On a foil-lined tray, broil 4–5 mins, turning halfway
✔ Pan-Sear (Alternative) – Sear in hot skillet with butter for 2–3 mins, turning once
🧂 Balancing Flavors
✔ Fresh Herbs – Finish with chopped parsley or chervil for brightness
✔ Zest or Splash – Lemon zest or a tiny squeeze of lemon cuts the richness
✔ Touch of Heat – A pinch of cayenne or smoked paprika can add complexity
✔ Wine-Infused Butter – Add a splash of dry white wine or vermouth to the garlic butter
📦 Storage
✔ Short-Term Only – Best eaten fresh; snails don’t store well after cooking
✔ Fridge – If needed, store cooked skewers for 1 day in airtight container
✔ Reheat Gently – Rewarm in oven or skillet with extra garlic butter; avoid microwave
🍽 Serving
✔ Appetizer Style – Serve warm on a wooden board or slate with lemon wedges
✔ Dip Ready – Pair with extra melted garlic butter or herbed aioli
✔ With Bread or Salad – Serve alongside crusty bread or a peppery green salad
✔ Wine Pairing – Try with a chilled Chablis, Sauvignon Blanc, or dry Champagne