Traditional French Garlic snails

Make the garlic or snail butter : mixing the butter, garlic and parsley with a pinch of salt and pepper. Rinse snails and place them (1 or 2 depending on size) or in empty shells or in snail dishes (it is also possible to put more into ramekins, if you want to make casseroles). Fill […]

French 1

Wild Burgundy snail King Salmon Vol au Vent, with Wild mushroom Veloute

      From potironne.com Ingredients: 4 Puff Pastry Shells or Vol au Vents, packaged or made from a separate recipe [Note A] 4oz Fresh King Salmon, skin-on, deboned Optional Accompaniments Rosemary and aged goat cheese Pesto [B] Beurre Rouge [C] Poaching Liquid for Salmon 1 quart of water Bay leaf Green peppercorns Fennel fronds […]


Snail Spaghetti from thefoodblog.com.au

Snail Spaghetti Recipe I will give this recipe with no measurements, since I assume you know how to cook pasta, and the rest of the ingredients are really a matter of taste. The snails of course, depend on availability. Ingredients First Preparation Snails (Purged) Salt Lemon peel (wax free lemons) Bay Leaves Onion, halved Peppercorns […]


Chinese snails in black bean sauce

Ingredients 3 lbs small snails in shell 2 tbs canola oil 2 tbs salty black beans, available at Asian markets 4 scallions, sliced on a bias, white and green parts 2 tbs fresh ginger, diced 2-3 cloves garlic, chopped 1/2 cup white wine Kosher salt and black pepper to taste Soy sauce and sugar to […]