Baked Escargot with Herb Butter

Traeger Kitchen


Baked Escargot with Herb Butter

Prep Time

15 Minutes

Cook Time

15 Minutes

Effort

Pellets

Mesquite

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

How many people are you serving?

4

Units of Measurement:

main
  • 1/2 Cup butter, room temperature

  • 1/2 Cup Italian Parsley, chopped

  • 1 Clove garlic, minced

  • 1/2 lemon, juiced

  • 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.
    Grill Icon
    Grill500 ˚F
  • 2

    In a small bowl combine butter, parsley, garlic, lemon juice, and salt and mix well.
    Ingredients
    • 1/2 Cup butter, room temperature

    • 1/2 Cup Italian Parsley, chopped

    • 1 Clove garlic, minced

    • 1/2 lemon, juiced

    • To Taste salt

  • 3

    Open and drain the escargot.
    Ingredients
    • 1 Can 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.
    Ingredients
    • 12 Snail Shells

  • 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.
    Ingredients
    • kosher salt

  • 6

    Place the skillet directly on the grill grate and bake 15 minutes until butter is melted and snails are warmed through. Enjoy!
    Grill Icon
    Grill500 ˚F

Cooking Notes

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