In the previous recipe for Lumache di Mare, Italian snails in tomato sauce, I outlined the steps to clean and prepare sea snails. This Fricasseé recipe is from the Caribbean island of Martinque where sea snails have been prepared with this classic French method for over 150 years. It may be served as a main dish with potato puree or offered as an entree in mushrooms or as a tapas selection. The Maison Martinque in Vera Beach is the place to go for dinner and celebrations a la francais. You can have your own French inspired dinner party with this Fricasseé d’escargot. Simply duplicate this rich and flavorful dish with canned imported escargot snails.
- 2 Tbsp butter
- 1/4 lb. sliced mushrooms, crimini if possible
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 1 Tbsp parsley, chopped
- Sea salt and fresh ground white pepper
- Dash of Tabasco or pepper sauce of choice
- 4 dozen snails (2 cans imported escargot snails)
- 1/2 cup heavy cream
- 2 russet or Yukon Gold potatoes, cooked and mashed with butter and cream, salt and pepper
- Sauté mushrooms, onion, and garlic in butter. Add salt and pepper, Tabasco and parsley.
- Cut snails in half or quarters if they are large, add to sauté and cook over low heat for 5-8 minutes.
- Add heavy cream and stir gently for 1-2 minutes.
- Serve over mashed potatoes, garnish with additional parsley.
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