Grilled Escargot with Herb Butter

Ingredients

• 24 live escargot 24 live escargot
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh chives, chopped 1 tablespoon fresh chives, chopped
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 lemon, cut into wedges (for serving) 1 lemon, cut into wedges (for serving)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 28g (Saturated Fat: 17g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 15g
• Fiber: 0g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the softened butter, minced garlic, parsley, thyme, chives, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Rinse the live escargot under cold water to remove any dirt or debris. Place them in a large pot of boiling water and cook for 5 minutes. Drain and rinse again.
4. 4.
   Using a small fork or escargot tongs, carefully remove the escargot from their shells. Place each escargot back into its shell.
5. 5.
   Spoon a generous amount of the herb butter mixture onto each escargot.
6. 6.
   Place the escargot on the preheated grill and cook for 5-7 minutes, or until the butter is melted and bubbling.
7. 7.
   Remove the escargot from the grill and serve immediately with lemon wedges on the side.

Treat your ingredients with care...

• Escargot — Ensure that the live escargot are thoroughly cleaned before cooking. Boiling them for 5 minutes helps remove any impurities and ensures they are safe to consume.

Tips & Tricks

• If you can't find live escargot, you can use canned escargot instead. Just make sure to drain and rinse them thoroughly before using.
• For an extra burst of flavor, add a squeeze of lemon juice to the herb butter mixture.
• Serve the grilled escargot with crusty bread to soak up the delicious herb butter.

Serving advice

Serve the Grilled Escargot with Herb Butter as an appetizer or as part of a French-inspired meal. Provide small forks or escargot tongs for easy removal of the escargot from their shells. Accompany the dish with lemon wedges for a refreshing citrus twist.

Presentation advice

Arrange the grilled escargot on a platter, ensuring that each escargot is nestled in its shell and topped with a generous amount of herb butter. Garnish with a sprinkle of fresh herbs, such as parsley or chives, for an elegant touch. Serve on a decorative plate or a traditional escargot dish for an authentic presentation.