Chargrilled Escargots
Ingredients
- 2 4.4-ounce cans extra-large or giant snails
- 2 sticks unsalted butter, softened
- 1/4 cup thinly sliced green onions
- 1/4 cup minced garlic
- 1/4 cup minced flat-leaf parsley
- 1 tablespoon Lea & Perrins (Worcestershire sauce)
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground nutmeg
- 24 extra-large cleaned snail shells
- 1/2 cup grated Asiago cheese
- Rock salt, for plating
- French bread, for serving
Instructions
Prepare grill for direct cooking over high heat. Place escargots in a colander, rinse well under cold running water to remove all traces of brine and grit. Drain and pat dry. In a medium bowl, combine butter and next 10 ingredients (through nutmeg). Pack 1/2 teaspoon butter mixture into each shell and stuff a snail inside (if you have extra snails, you can double up on some of the shells or bake the extras separately in a small ramekin). Seal the shells with more of the butter mixture. Arrange escargots on hot grill, open side up, and cook until butter sizzles and shells begin to char, 3-5 minutes. Top each shell with a generous sprinkle of Asiago cheese. One cheese is melted, transfer escargots to a platter lined with rock salt (for stability) and serve sizzling hot with plenty of French bread. Makes 6-8 appetizer servings.