Traeger Kitchen
Baked Escargot with Herb Butter
Prep Time
15
Minutes
Cook Time
15
Minutes
Serves
4 - 6
People
Effort
What's this?
Take your tastebuds to the French country with this staple. This smokin' escargot recipe is topped with a smokin' lemon garlic herb butter perfect for kicking off any meal.
Ingredients
1/2 Cup butter, room temperature
1/2 Cup Italian Parsley, chopped
1 Clove garlic, minced
1/2 lemon, juiced
To Taste salt
1 Can Escargot
12 Snail Shells
kosher salt
Steps
1
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ (260 C) if available.2
In a small bowl combine butter, parsley, garlic, lemon juice, and salt and mix well.3
Open and drain the escargot.4
To build, place a small amount of herb butter in the bottom of each shell. Place snail inside the shell, tail first and top with more herb butter.5
Cover the bottom of a small 6” cast iron skillet with kosher salt. Place snails on top of salt with the opening facing up pushing them down a bit to hold them in place.6
Place the skillet directly on the grill grate and bake 15 minutes until butter is melted and snails are warmed through. Enjoy!