Escargots On Mushroom Caps

Recipe Ingredients

18		Snails
1		Bay leaf
1 cup	237ml	White wine
2 tablespoons	30ml	Chopped onion
4		Garlic - crushed
1		Allspice
1 teaspoon	5ml	Soy sauce
1/4 teaspoon	1.3ml	Vegetable seasoning
1/2 cup	99g / 3.5oz	Butter
3 tablespoons	45ml	Finely chopped parsley
2 tablespoons	30ml	Minced green onions
1/4 teaspoon	1.3ml	Nutmeg
18		Mushroom caps

Recipe Instructions

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 450F for 7 minutes. Serve immediately with sliced French bread.

Source:
Locke-Ober, Boston, MA

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