I just had some escargot the other night they were delicious. I have lots of trimmings from my garden that I toss in the compost heap. I think I'll give growing snails a shot.
Here is some info that I found:
1 cup soft butter
1/4 cup finely chopped parsley
2 shallots, finely chopped
1 clove garlic, finely chopped
2 tablespoons brandy
32 Snail shells
Preheat the oven to 350 deg. F.
Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
Place a snail in each shell and fill the cavity with the seasoned butter. Place on a baking pan and bake for twelve minutes.
Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about.
Thank you for the link.
What do they taste like and what is the texture.
Chi Ma said:
Calamari texture. Real subtle flavor.