- grape snail (live or frozen) - 500 gr;
- butter - 300 gr;
- garlic - 4 cloves;
- sesame seeds - 1 tsp;
- vinegar - 50 ml;
- mustard - 1 tsp;
- soy sauce - 50 ml;
- red and black ground pepper;
- dry ginger.
Snails baked in shells with a creamy sauce are the most common French clam appetizer. Many variations have been invented for it, and today we decided to share a recipe for spicy escargot «in an Asian way».
So, we need:
- grape snail (live or frozen) — 500 gr;
- butter — 300 gr;
- garlic — 4 cloves;
- sesame seeds — 1 tsp;
- vinegar — 50 ml;
- mustard — 1 tsp;
- soy sauce — 50 ml;
- red and black ground pepper;
- dry ginger.
If you are buying already harvested snail meat and empty shells, take approximately 20 fillets and 20 shells.
When buying in live weight, the first step is to start milling. Dip the snails in boiling salted water for 10-15 minutes. After taking out with a slotted spoon, let it cool, remove the body from the shell with a toothpick or a small fork and separate the leg (fillet).
Throw the prepared meat into fresh boiling water with the addition of vinegar (or dry white wine). You can also add bay leaf and allspice peas to the broth if you wish. The snails should be allowed to simmer for about 40 minutes.
Prepare the shells at this time. Rinse under running water, immerse in highly salted boiling water with the addition of vinegar for 15 minutes. This will rid them of mucus. Then place on a paper towel. They must be completely dry before the next step.
Let’s start making the sauce. Take softened butter. Add chopped garlic, mustard, soy sauce and spices to taste. If there is not enough salt in the sauce, add some flavor oil with salt. It so happens that it turns out to be watery. In this case, add a little starch.
Let’s start stuffing. Put a little oil on the bottom of each shell, then cover the fillet with oil on top. Pour a thick layer of salt onto a baking sheet and cover it with foil. So the shells will be stable. We spread the snails and sprinkle with sesame seeds on top.
The oven is preheated to 200-220 degrees. We put our baking sheet there and bake the appetizer for 7-10 minutes. We enjoy the wonderful aroma that instantly awakens the appetite.
After this time, we take out the dish, let it cool slightly and serve. You can remove the tender fillet from the shells with a toothpick, and soak the rest of the sauce with a baguette.
Bon Appetit!