Grilled Snail Skewers with Pastis: A Flavor Adventure

Cold nights, a little smoky fire crackling. The scent of pastis simmered down with those tiny snails, butter melting just enough but leaving that sharpness of anise in the air. Charred little skewers, juicy and fragrant. Sure, it sounds weird to some, but once you bite, it’s a blast. Not too much fuss, really.

Why You’ll Crave It

• Snails aren’t just for fancy dinners; these brochettes make them casual, fun finger food
• Pastis adds that punch of licorice that cuts the butter’s richness just right
• Quick grill time means you’re eating soon, no long wait
• Fresh herbs keep it bright and summer-y despite the smoky grill

I never used to get the snail hype until I tried this combo, no kidding.

What You’ll Need

• Shallot: one small, finely diced—softens up in the pan, sweet and subtle
• Garlic cloves: just a touch, two smashed and minced for that garlicky whisper
• Escargots: two cans around 150 grams each, drained and rinsed, bare and ready
• Butter: 25 ml, about a generous tablespoon—use unsalted so you control the salt
• Pastis: 50 ml—go easy but authentic, it’s the soul of the flavor here
• Dry white wine: 100 ml—to lighten and lift those heavy notes of butter and liquor
• Mayonnaise: 20 ml, homemade if you can, creamier and less sharp
• Fresh tarragon: 1 tablespoon, finely chopped—its anise hint ties it all together nicely
• Wooden skewers: soaked for at least 20 minutes so they won’t burn while grilling
• Olive oil: a splash to brush on the grill grid

Easy How-To

Sauté and simmer

Start with the butter in a pan, medium heat. Toss in shallots and garlic, let them soften—no browning yet, just sweating. After 3 minutes, add the escargots. Stir gently, just enough so they soak in the warmth and mingle with the aromatics. Salt, pepper? Sure, a pinch. Now splash in the pastis and the wine—hear that sizzle? Let it bubble down almost dry, like 10 minutes or so, patience here pays off. Then take it off heat to cool down a bit.

Mix and season

Into a bowl the snail mix goes. Stir in mayo, scatter the tarragon all over, toss everything lightly. Taste. Maybe a little extra pepper if you wanna push it. Set aside while you prep the grill.

Prepare to grill

Light up the grill high—hot and ready. Brush oil on the grates so the snails won’t stick (that’s the worst). Thread the escargots onto soaked wooden skewers, spreading them out so each gets a little grill contact.

Grill time

Two minutes each side, not more. You want a bit of that char and the sizzle but the snail inside just warmed through, juicy. Watch them, don’t wander.

Serve on the spot

Warm but not burning. Hand them around with maybe some crusty bread on the side. A little fresh herb sprinkle always cheers things up.

Good to Know

• Pastis varies a lot in strength and sweetness—if yours is heavy, dial back a tad
• Don’t skip soaking those wooden skewers or they catch fire fast and ruin the party
• Fresh tarragon beats dried by miles here, but if out of reach, a pinch of fennel seed could work

Serving Ideas

• On small plates with lemon wedges to squeeze over—sharp cut against the richness
• Alongside a fresh green salad, maybe with a tangy vinaigrette to balance the grill’s smokiness
• With some garlic aioli for dipping, extra garlic never hurts, right?

Top Tricks

• Grill fast and hot—slow cooks dry them out real quick
• Brush a little leftover butter on after grilling for gloss and richness
• Make those brochettes bite-sized for easy finger eating, good for parties

Frequently Asked Questions

Can I swap out pastis for something else?

Sure thing. Pernod or any anise-flavored liqueur will keep the same vibe. If you’re not into that, try a splash of dry vermouth but the flavor changes a bit. Avoid anything sweet or fruity; it kills the balance.

How do I clean canned escargots properly?

Rinse thoroughly under cold water. Shouldn’t need much more as they’re pre-cooked, but give them a quick once-over to lose any leftover brine taste. Drain well to avoid watery sauce.

Can I make these ahead of time and reheat?

Possible but not ideal. They’re best fresh off the grill, juicy and warm. If you must, prep the snail mixture, keep cold, thread on skewers, then grill right before serving. Reheating grilled snails dries them out terribly.