Gordon Ramsay visits a British snail farm and shows how to prepare ordinary garden snails for eating.
Articles worth reading on snails and escargot
‘Do you think snails are too slimy to snack on? Au contraire‘, says Angus Watson in The Telegraph newspaper. ‘It’s worth shelling out’. Your dinners on the wall: Read his article on snails here.
Edward Schneider writes about recreating the dishes of escargot that he ate at two London Restaurants. ‘At Terroirs, Mr. Wilson served the shell-free snails on grilled bread with bacon and the expected flavours of parsley and garlic; at The Green Man and French Horn, about which I’ve blogged for Huffington Post Travel, he omitted the toast and bacon and served the snails with wild mushrooms in a vivid green parsley sauce. Both of these are sterling dishes and the perfect starting point for cooking snails at home.’, he writes. Read the full article from his regular Huffington Post column Cooking Off the Cuff here: ‘Forget the Shells – A Better Way to Eat Snails’.
If you are a fan of garlic snails and want to try them at home, visit Saveur’s recipe for Escargots À La Bourguignonne here