you can use large mushroom caps intead of shells. And eat the whole thing: my favorite.


  • I2 escargots (canned, rinsed and drained)
  • 1 stick real butter
  • 2 cloves garic minced
  • 1 tablespoon chopped parsley
  • pinch of salt,pepper, dash of tabasco
  • 1 tablespoon grated parmesan(optional)


Mix butter,garlic,parsley, salt, pepper and tabasco.
Put escargot in cleaned shell.
Cover with the garlic butter.Bake at 350 for 10 minutes or until butter is bubbly. serve with crusty french bread.

Print this recipe

Submitted 6/13/05.
Source: my files
Submitted By: Nicole Godby