Best 3 Snails In Hot Sauce Recipes

SNAILS IN HOT SAUCE

Steps:

• Wash and boil the snails until the "goo" or mucus comes up. Strain and boil them again in fresh water, adding the salt, pepper, some herbes de Provence and the whole chile.
• Meanwhile, make the sauce. Cook the onion and 3 cloves garlic, stirring occasionally, until golden, then add the wine and simmer to reduce. Add the tomato sauce and tomatoes.
• Add the chopped chorizo, Serrano ham and bay leaf and cook down for another 5 minutes.
• Add the snails with their water (the 2nd boil- not the 1st boil) and cook for 20 minutes.
• In a blender, whizz the almonds, hazelnuts and remaining clove garlic. Add the mixture to the pan. Season with the paprika and serve.

SNAILS FLORENTINE

Steps:

• Preheat oven to 400 degrees.
• Prepare the snails and set them aside.
• Heat the butter in a saucepan and add the shallots and garlic. Cook, stirring, until wilted. Add the watercress, spinach and parsley and cook, stirring, until the leaves wilt, about 30 seconds.
• Put the mixture into the container of a food processor or electric blender. Blend to a fine puree. There should be about one cup or slightly less. Spoon and scrape the mixture into a mixing bowl and add the Tabasco sauce, anchovy paste and Pernod or Ricard. Blend well.
• Fill each of 36 snail shells (natural, ceramic or otherwise) with one cooked snail. Spoon enough of the spinach mixture into the shells to fill. Arrange the filled shells on baking dishes or snail dishes.
• Place in the oven and bake 10 minutes. Serve piping hot.

SNAILS IN A WHITE BUTTER SAUCE WITH HERBS (ESCARGOTS AUX FINES HERBES)

Steps:

• Prepare the snails and set them aside.
• Remove the core from the lettuce. Wash the leaves well. Drain well. Stack the leaves and cut them into very thin shreds. There should be about eight cups loosely packed. Set aside.
• Heat two tablespoons of the butter in a skillet and add the lettuce. Cook, stirring, until wilted.
• Combine the shallots, wine and vinegar in a saucepan. Bring to the boil. Cook over high heat until most of the liquid is evaporated.
• Cut the remaining four tablespoons of butter into cubes.
• Stir the shallots with a wire whisk and cook over low heat while adding the butter, two or three cubes at a time. Continue stirring vigorously until all the butter is added. Add the anchovy paste, tarragon, chives and basil.
• Heat the tomato about five seconds in a hot skillet, stirring. Add it to the butter sauce.
• Reheat the lettuce. Spoon an equal portion on top of each toast rectangle. Arrange three snails neatly on the lettuce. Spoon the sauce over each serving and serve.