Best Snails In Hot Sauce Recipes

SNAILS, SICILIAN STYLE

Steps:

• There is a small membrane, known as an operculum, at the opening of each snail.
• Use a toothpick to remove this membrane and it will come off easily.
• Place the snails in a basin and rinse thoroughly with cold water.
• Drain and rinse once more in cold water that contains a generous amount of salt.
• Rinse once more in cold water before cooking.
• Add four quarts of cold water to a kettle and add the snails and about three tablespoons salt.
• Bring slowly to a boil and simmer six minutes, stirring occasionally.
• Meanwhile, place the garlic and one teaspoon of salt in a small, heavy bowl.
• Crush the garlic with a pestle or the back of a heavy spoon to make a paste.
• Add the oil, pepper (to taste), lemon juice, and six tablespoons cold water.
• Stir with a whisk to blend.
• Drain the snails and serve hot with the sauce cold.
• Note: To eat the snails, pull out the meat with a pick and dip them one at a time in the sauce.
• The whole snail may be eaten, although the most fastidious prefer to skip the soft after end of the meat, which is the digestive tract.

SNAILS IN A WHITE BUTTER SAUCE WITH HERBS (ESCARGOTS AUX FINES HERBES)

Steps:

• Prepare the snails and set them aside.
• Remove the core from the lettuce. Wash the leaves well. Drain well. Stack the leaves and cut them into very thin shreds. There should be about eight cups loosely packed. Set aside.
• Heat two tablespoons of the butter in a skillet and add the lettuce. Cook, stirring, until wilted.
• Combine the shallots, wine and vinegar in a saucepan. Bring to the boil. Cook over high heat until most of the liquid is evaporated.
• Cut the remaining four tablespoons of butter into cubes.
• Stir the shallots with a wire whisk and cook over low heat while adding the butter, two or three cubes at a time. Continue stirring vigorously until all the butter is added. Add the anchovy paste, tarragon, chives and basil.
• Heat the tomato about five seconds in a hot skillet, stirring. Add it to the butter sauce.
• Reheat the lettuce. Spoon an equal portion on top of each toast rectangle. Arrange three snails neatly on the lettuce. Spoon the sauce over each serving and serve.