Instructions: In a medium sauce pan, cover escargots with water. Add bag of Zataran Crab Boil. Bring it to a boil and cook it at medium for 45 minutes. Drain escargot, discard water and put snails ...

Of all of the numerous protein sources that you might consider throwing on the grill, escargot probably doesn't come to mind, but maybe it should.

Served in a traditional escargot dish with round holes to hold the escargot, Hutch’s snails get a Pernod-garlic-butter treatment giving them a delicate anise flavor.

So, I’m not sure sous-vide snails are “worth it,” given the fact that they take longer to cook, and taste almost exactly the same as those cooked in-shell in the oven.

Instructions: In a medium sauce pan, cover escargots with water. Add bag of Zataran Crab Boil. Bring it to a boil and cook it at medium for 45 minutes. Drain escargot, discard water and put snails ...