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Baked Escargot with Herb Butter

Traeger Kitchen


Baked Escargot with Herb Butter

Prep Time

15

Minutes

Cook Time

15

Minutes

Serves

4 - 6

People

Effort

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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!