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Escargot or Snails recipes?

Discussion in 'Food Forum' started by Remander, Jan 9, 2005.

  1. Remander

    Remander

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    I once ate escargot in Paris and loved it. It seemed to have been broiled, out of shell, in a butter/parsley/garlic sauce.

    I saw some Ambrosia brand canned snails at a local store for about $15 a can, and I'd like to try them. At that price, I hate to experiment.

    I see a few recipes on the 'net that appear similar to what I had (butter/garlic/parlsey), but I'd like to have a tried and tested recipe before I blow the $$.

    Any solid and tested recipes?

    Thanks
     
  2. JohniusMaximus

    JohniusMaximus

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    Man you beat me to it. I had them when I was (forced to go) in Paris last summer and they're amazing. They aren't much cheaper over there anyway. 6 Euro for half a dozen. Roughly $1.25 a piece.
     

  3. fnfalman

    fnfalman Chicks Dig It

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    I don't really care much for the butter garlic recipe. It's too boring and too generic. Try to sautee these snails with burgundy wine (or pinot noir of some sort if you want to stick with American wines) and put in a lot of crimini mushrooms.
     
  4. okla-lawman

    okla-lawman

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    I never had them untill we went on a cruise a few years ago...WOW instant favorite. Unfortunately that wa the last time I could afford to eat them:(
     
  5. Cali-Glock

    Cali-Glock Mountain Man

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    If you are going to cook them at home - don't buy them!!! Your garden variety snails are an inport from France - some #$%^ Frenchie imported them to eat, and now we have them everywhere destroying gardens.

    Pick a bunch of snails in your back yard.

    Put them in a baking dish (or similar container) which has a layer of cornmeal on the bottom. Leave the sails alone for a week. (It seems to me you are suppose to coat the sides with something to keep the snails from getting out.) After a week pull out all the snails which are alive.

    Drop the snails in salted boiling water - quickly the snails will die.

    Saute the snails in butter/garlic, or in wine or as FNFAL suggests.
     
  6. Tennessee Slim

    Tennessee Slim Señor Member CLM

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    Here’s one I have occasion to use. If you’re concerned that your guests might be snail-averse, just cook the snails as per usual, then remove snail meat from the shell and stuff a mushroom cap with them, sprinkle with fresh parmesan or pecorino Romano and broil briefly. Live snails are best but aren’t always an option.

    ESCARGOT IN WINE
    1 (4 oz.) can escargot, drained
    1/4 c. red wine
    1 clove garlic, crushed
    1/4 tsp. coarsely ground black pepper
    1/2 c. butter
    2 tbsp. fresh parsley, chopped
    1 tsp. tarragon
    2 tbsp. chives
    Marinate escargot in wine and seasonings - at least 2-3 hours.
    Place escargot in shells. Spoon in wine mixture. Marinate.
    Press 1 teaspoon butter (softened) over opening of shell. (This seals in the escargot.)
    Place in baking pan. Bake in 425 degree oven for 10-15 minutes until bubbly.
     
  7. rhikdavis

    rhikdavis U.S. Veteran

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    When do you tell your guests they just ate snail? ;f
     
  8. Tennessee Slim

    Tennessee Slim Señor Member CLM

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    Right after I serve the fugu dessert. ;-)
     
  9. Dandapani

    Dandapani

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    snail == buttery garlic

    just skip the snails and eat garlic sauteed in buttery.