Escargots à la Provençale

Yield: This recipe makes 2 servings.

Escargots à la Provençale ~ a formal affair to bring in the new year (perfect for any celebratory time of the year, actually)! Escargots in a savory breadcrumb mixture, accented with Merchant Spice Co.’s French Seasoning (or Herbes de Provence), are accompanied by French bread croutons topped with barely melted triple-crème brie and a generous dose of black truffles. And, of course, a brilliant cava is an excellent beverage of choice.

When escargots were all the rage in American in the 40s, it was a full day’s work to clean and prepare fresh snails. Today, we find that canned snails work just as well and turn this appetizer into one that can be easily created anytime.


Special Equipment:

  • 2 ceramic escargot plates
  • 2 decorative cocktail or seafood forks


1st, preheat your oven to 425ºF.

Sauté the minced shallot in a tablespoon of the olive oil. In a small mixing bowl, combine the breadcrumbs, shallot, remaining olive oil and white wine, adding additional olive oil or wine, as needed, to create a mixture that loosely sticks together when pressed with your fingers. Add the chopped fresh herb, French seasoning and salt.

Place one snail in each of the openings in your escargot plates (6 per plate). Gently mound the breadcrumb topping above each snail.

Place in the oven, which has been preheated to 425ºF. Bake until golden brown, approximately 20 minutes.

Serve French bread alongside these escargots, or even better, slice French bread into croutons and gently melt triple-crème brie cheese atop. Garnish with slices of black truffles.

Bon appétit!

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