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Escargot
1. There are over 100 different types of edible snails
2. In France there is a hunting season for edible snails, and they can only be collected during this time.
3. Wild snails are affected by what they eat. If they have eaten poisonous plants, they become poisonous until the poison has been purged from their system
4. Snails have been eaten as food since at least ancient Roman times.
5. Heliculture is the science of growing snails for food
6. Snails are full of calcium, magnesium and vitamin C.
7. Many French snail farmers have given up escargot farming due to the fierce competition from Eastern Europe and Asia.
8. Archeological digs have uncovered roasted snail shells indicating that prehistoric humans were "escargot" fans.
Escargot Recipe
1 stick (8 tablespoons) unsalted butter, softened
1 1/2 teaspoons minced garlic
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon minced shallot
Salt & Pepper (to Taste)
12 to 24 large snails, canned, rinsed well, and drained
Preheat oven to 400°F.
Using a food processor purée butter, garlic, parsley, and shallot. Season to taste with salt and pepper.
Divide half the garlic butter among the snail shells. Stuff with snails (1 per shell) and remaining garlic butter.
Heat in oven for about 10 minutes. The butter should be completely melted and bubbly.
Serve with a chunk of French bread to soak up the extra butter.
There are many variations to this theme from marinating the snails in Burgundy or Dry Vermouth to adding brandy or a liqueurs to the garlic butter mix.
Archive of THE ELIZA SONNELAND
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Foodie
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Chef Shane Bruns - ORO at The Emily Morgan
Chef Chip McMullin - Westin Riverwalk
Little Aussie Bakery
