Entree: France – Languedoc-Roussillon – Cargolade (Woodfire-grilled land snails served with garlic-herb butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 10 min

Total 35 min

Ingredients

- 2 lb (900 g) large garden snails, purged, cleaned, and pre-cooked or well-rinsed cooked escargots
- 1/2 cup (115 g) unsalted butter, softened
- 4 cloves garlic, minced
- 2 tbsp (30 ml) finely chopped flat-leaf parsley
- 1 tbsp (15 ml) lemon juice
- 1/2 tsp (2.5 g) coarse sea salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tsp (5 ml) finely chopped thyme or 1/2 tsp (1 g) dried
- 6–8 bamboo skewers, soaked in water 30 minutes
- 1 baguette, to serve, approx. 10–12 oz (280–340 g)
- Lemon wedges for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the garlic-herb butter: In a bowl, combine softened butter, minced garlic, parsley, lemon juice, thyme, 1/2 tsp (2.5 ml) coarse salt, and black pepper. Mix until smooth and refrigerate briefly to firm slightly so it can be handled.
2. Prepare snails and skewers: If snails are in shells, place one snail in each shell and top with about 1 tsp (5 g) garlic-herb butter; alternatively, thread shelled snails onto soaked skewers and smear each with butter. If using pre-cooked shelled escargots, place them in small metal escargot dishes or on a grill grid and add butter on top.
3. Grill over wood embers: Build a medium-hot fire or gas grill with wood chips for smoke. Place snails on the grill or directly over embers on a grill grate. Cook until butter is bubbling, shells and snails are heated through, and edges char slightly, about 6–10 minutes, turning once for even charring.
4. Serve: Transfer to a serving platter, garnish with extra chopped parsley and lemon wedges. Serve immediately with slices of baguette to soak up the garlic-herb butter.

1. Make the garlic-herb butter: In a bowl, combine softened butter, minced garlic, parsley, lemon juice, thyme, 1/2 tsp coarse salt, and black pepper. Mix until smooth and refrigerate briefly to firm slightly so it can be handled.
2. Prepare snails and skewers: If snails are in shells, place one snail in each shell and top with about 1 tsp (5 g) garlic-herb butter; alternatively, thread shelled snails onto soaked skewers and smear each with butter. If using pre-cooked shelled escargots, place them in small metal escargot dishes or on a grill grid and add butter on top.
3. Grill over wood embers: Build a medium-hot fire or gas grill with wood chips for smoke. Place snails on the grill or directly over embers on a grill grate. Cook until butter is bubbling, shells and snails are heated through, and edges char slightly, about 6–10 minutes, turning once for even charring.
4. Serve: Transfer to a serving platter, garnish with extra chopped parsley and lemon wedges. Serve immediately with slices of baguette to soak up the garlic-herb butter.