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Ethical way to dispose of snails
> BTW, what's an ethical way to dispose of excess snails?
Knowing that calcium is deficit in many of our diets,
I suggest the following:
ESCARGOT A LA PROVENCE
Recipe courtesy Emeril Lagasse, 2000
5 tablespoons olive oil
1/4 cup chopped shallots
Salt and pepper
3 dozen fresh snails, purged and removed from the shell
(or, substitute 300-500 MTS still in shells, but crack
the shells with a meat tenderizer)
1 tablespoon chopped garlic
1 cup dry white wine
4 tablespoons cold butter, cut into small pieces
1 cup Aioli (see recipe)
1 cup fine dried bread crumbs
1 tablespoon finely chopped fresh parsley leaves
Loaf of crusty French bread
In a large sauté pan, over medium heat, add 2 tablespoons
of the oil. When the oil is hot, add the shallots. Season with
salt and pepper. Sauté for 1 minute. Add the snails and garlic.
Season with salt and pepper. Continue to sauté for 1 minute.
Add the wine and bring to a simmer. Cook for 10 minutes.
Stir in the cold butter. Preheat the oven to 425 degrees F.
Remove the pan from the heat. Place the snails in the porcelain
snail dishes. Spoon the liquid over each snail. Spoon a
teaspoon of the aioli over each snail. In a small mixing bowl,
combine the bread crumbs, parsley and remaining oil.
Season with salt and pepper. Mix well. Sprinkle the bread
crumb mixture over the aioli. Place the dishes on a baking
dish and place on the top shelf of the oven. Broil for 2 minutes.
Remove the pan from the oven and cool slightly. Serve the
snails with French Bread and wine.
Yield: 6 servings