Snails with Frog's Legs Escargots Aux Grenouilles

Embark on a culinary adventure with this exquisite recipe for Snails with Frog's Legs (Escargots Aux Grenouilles), a decadent French-inspired dish that brings together two iconic delicacies. Tender snails and succulent frog's legs are cooked to perfection in a luxurious garlic-herb butter sauce, infused with fragrant shallots, dry white wine, and fresh parsley. The combination of golden-brown frog's legs and wine-simmered snails creates a symphony of textures and flavors, elevated by a zesty hint of lemon. Easy to prepare in just 35 minutes, this dish is perfect for an elegant appetizer or a standout main course. Serve with crusty baguette slices to savor every drop of the buttery sauce. Whether you're entertaining or simply craving a taste of gourmet French cooking, this recipe delivers unforgettable flavor in every bite.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 pieces Snails (cooked and shelled)
• 6 pairs Frog's legs
• 150 grams Unsalted butter
• 4 pieces Garlic cloves (minced)
• 3 tablespoons Fresh parsley (chopped)
• 2 pieces Shallots (finely diced)
• 125 milliliters Dry white wine
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 piece Lemon (for garnish)
• 1 piece Baguette (optional, to serve)

Directions

Step 1

Prepare the garlic-herb butter: In a mixing bowl, combine the softened butter, minced garlic, chopped parsley, and a pinch of salt and pepper. Mix well until evenly combined, then set aside.

Step 2

Heat olive oil in a large skillet over medium heat. Add the shallots and sauté for 2-3 minutes until translucent.

Step 3

Pour the white wine into the skillet and let it simmer for another 2 minutes to cook off the alcohol.

Step 4

Add the snails to the skillet and stir gently to coat them with the shallot-wine mixture. Cook for 3 minutes, then remove the snails and set aside.

Step 5

In the same skillet, add the frog's legs and cook for 3-4 minutes on each side until golden brown and cooked through. Remove the frog's legs and set aside together with the snails.

Step 6

Reduce the heat to low and add the garlic-herb butter to the skillet. Let the butter melt and bubble gently, then return the snails and frog's legs to the skillet. Toss everything together to coat in the sauce.

Step 7

Taste and adjust the seasoning with additional salt and black pepper if needed.

Step 8

Transfer the snails and frog's legs to a serving plate and drizzle generously with the garlic-herb butter sauce.

Step 9

Garnish with lemon wedges and extra chopped parsley. Serve immediately with fresh baguette slices for soaking up the sauce.

Nutrition Facts

Serving size	(1155.6g)

Amount per serving	% Daily Value*
Calories	2114.5

Total Fat 159.1g	0%
Saturated Fat 80.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 639.2mg	0%
Sodium 3013.7mg	0%
Total Carbohydrate 53.6g	0%
Dietary Fiber 5.9g	0%
Total Sugars 8.6g
Protein 108.5g	0%

Vitamin D 0IU	0%
Calcium 242.6mg	0%
Iron 12.9mg	0%
Potassium 2336.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.8%

Protein: 20.9%

Carbs: 10.3%