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Fresh Escargot


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#1 thirteenfoxtrot

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Posted December 24 2008 - 1:29 PM

My wife makes escargot every year for Christmas eve dinner at my parents house. They come in a can and all she does is put them in the shells and spread some garlic butter over the opening, pop them in the oven for a few minutes and they are done.
This year my mom brings over a two pound bag of fresh black snails and my wife is freaking out. At first we thought they were dead until they started trying to climb out of the sink. I am now in charge of preparing them.
They are huge!!!


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#2 dogboy

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Posted December 24 2008 - 1:30 PM

i think you need to purge them


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#3 thirteenfoxtrot

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Posted December 24 2008 - 1:33 PM

The store said that was already done. They are in the pot now , boiling for three minutes, so they release from their shells.


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#4 ahg

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Posted December 24 2008 - 1:34 PM

This year my mom brings over a two pound bag of fresh black snails and my wife is freaking out.

Posted Image

I love escargot, but have only had the canned ones. Where can you get fresh snails from? Is there a particular variety that is considered to be escargot?


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#5 Steve in Mass

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Posted December 24 2008 - 1:35 PM

Cool....never had the pleasure, but something I have always wanted to try.....I hope you have four tons of garlic and a pound of butter to go with them....


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#6 thirteenfoxtrot

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Posted December 24 2008 - 1:49 PM

I'll post a pic when the shells cool. I'm curious to see how big they really are. Plenty of butter, garlic, parsley and shallots


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#7 thirteenfoxtrot

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Posted December 24 2008 - 3:00 PM

There is no way these are going to fit back into their shells unless I cut off the curly end. I think it's called the hepatho-pancreas (tortillon in french). It tastes and has the consistancy of shad roe. I think I'll leave it on and decide after they simmer in the court bouillon.





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#8 Ay yo its fishin Joe

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Posted December 25 2008 - 2:12 AM

mmm we used to get them live and have them at least once a month cooked fradiavolo but its illegal to sell live snails in jersey now so we can only get the frozen ones


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#9 thirteenfoxtrot

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Posted December 25 2008 - 8:23 AM

The big ones were a little chewy. but I'll definately make them again.



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#10 Ay yo its fishin Joe

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Posted December 25 2008 - 11:21 AM

looks devine guna have to try doing it that way


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#11 Kings over Queens

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Posted December 25 2008 - 11:27 AM

I haven't had snails since forever.

Back when I first started working, we'd get together with a bunch of builder clients (old school ginzo's) once a month and cook, and eat. We'd use one of their builder model houses as our restaurant.

One month was snails, and to purge them, one of the guys put them in a pot, covered with water, and let the faucet drip just a bit to keep them covered and the water draining. Apparently, some got out, clogged the strainer, and he was about 10 minutes away from a major water damage issue.

Good times...


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#12 DougH

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Posted December 25 2008 - 11:33 AM

When I was a kid we used to collect periwickle snales at the beach and make a sort of escargot with butter and garlic.


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#13 dogboy

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Posted December 25 2008 - 7:43 PM

When I was a kid we used to collect periwickle snales at the beach and make a sort of escargot with butter and garlic.



and eat them with common pins!


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#14 dogboy

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Posted December 25 2008 - 7:43 PM

I love escargot, but have only had the canned ones. Where can you get fresh snails from? Is there a particular variety that is considered to be escargot?


common garden snails


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#15 thirteenfoxtrot

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Posted December 26 2008 - 10:34 AM

I love escargot, but have only had the canned ones. Where can you get fresh snails from? Is there a particular variety that is considered to be escargot?

Sorry I missed your question. They came from a local upscale supermarket, $5.00 a pound.


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