Steps

• Step 1

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 450° (232 C) if available.

  450 ˚F / 232 ˚C

• Step 2

  In a small bowl combine butter, parsley, garlic, lemon juice, and salt and mix well.

  Ingredients

  • 1/2 Cup unsalted butter, room temperature

  • 1/2 Cup Italian parsley, chopped

  • 1 Clove garlic, minced

  • 1/2  lemon, juiced

  • To Taste Salt

• Step 3

  Open and drain the escargot.

  Ingredients

  • 1 Can Escargot

• Step 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

• Step 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

• Step 6

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

  00:15

  450 ˚F / 232 ˚C