🫙 From the Spice Rack
Escargots On Mushroom Caps
18 Snails 1 Bay leaf 1 c White wine 2 tb Chopped onion 4 Cloves garlic, crushed 1 Dash allspice 1 ts Soy sauce 1/4 ts Vegetable seasoning 1/2 c Butter 3 tb Finely chopped parsley
maineasy
Ingredients8 items
Ingredients
- 18snails
- 1bay leaf
- 1c white wine
- 2tb chopped onion
- 4Cloves garlic, crushed
- 1Dashallspice
- 1ts soy sauce
- 1/4ts vegetable seasoning
Directions
- 1
18 Snails 1 Bay leaf 1 c White wine 2 tb Chopped onion 4 Cloves garlic, crushed 1 Dash allspice 1 ts Soy sauce 1/4 ts Vegetable seasoning 1/
- 2
Place them in a ventilated box with corn meal
- 3
With a sprayer bottle, spray the corn meal
- 4
Keep them in this environment at least 72 hours
- 5
Remove the snails and wash them in cold water
- 6
Drop them into boiling water with bay leaf and let simmer 15 minutes
- 7
Drain in colander and pick meat out of shell
- 8
Remove the fall or the tail end where the snail is attached to the shell