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LOCATION: Recipes >> Shellfish >> Escargot 13

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Escargots on Mushroom Caps
Yield: 6

18 Snails
1 bay leaf
1 cup white wine
2 Tbsp chopped onion
4 cloves garlic, crushed
1 dash allspice
1 tsp soy sauce
1/4 tsp vegetable seasoning
1/2 cup butter
3 Tbsp finely chopped parsley
2 Tbsp minced green onions
1/4 tsp nutmeg
18 mushroom caps

Capture 18 snails. Place them in a ventilated box with corn meal.
With a sprayer bottle, spray the corn meal. Keep them in this
environment at least 72 hours. Remove the snails and wash them in
cold water. Drop them into boiling water with bay leaf and let
simmer 15 minutes. Drain in colander and pick meat out of shell.
Remove the fall or the tail end where the snail is attached to the
shell. Wash snails in cold running water. Set aside. If you prefer,
use canned snails, and rinse in cold water.

In a sauce pan, combine white wine, onion, garlic, allspice, soy
sauce and vegetable seasoning. Add snails and cook over low heat
10 minutes. Remove and drain snails, reserving liquid. To this
liquid add butter, parsley and green onions. Heat through; add
nutmeg. Place mushroom caps in baking dish, top each with a snail,
and pour liquid over all; bake at 450 degrees for 7 minutes. Serve
immediately with sliced French bread.


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