Periwinkle escargot, made from delicious sea snails known as periwinkles, offers a delectable and unique culinary experience. While these tiny creatures require a bit of effort to clean and prepare, their flavor is infinitely tastier than garden snails. This recipe allows you to savor the delightful taste of periwinkles coated in a rich garlic butter sauce. Additionally, if fresh periwinkles are not readily available, you can use canned garden snails (escargots) as a substitute.
The process of preparing periwinkle escargot is relatively simple, with much of the cooking time being unattended.
This appetizer offers a delightful experience for seafood enthusiasts and adventurous eaters alike. Whether you’re hosting a special dinner party or seeking a unique and flavorful treat, periwinkle escargot is sure to impress your guests and tantalize their taste buds.
MAKES: 4 appetizer servings
TIME: About 11/2 hours, largely unattended
INGREDIENTS:
- 2 pounds fresh snails (periwinkles)
- 1 cup cornmeal
- 2 tablespoons white or red wine vinegar or rice vinegar
- 8 tablespoons (1 stick) butter
- 1 tablespoon minced garlic
- Salt and freshly ground black pepper
- 1/2 cup roughly chopped fresh parsley leaves
INSTRUCTIONS:
- Put the fresh snails in a bowl, cover them with water, and mix in the cornmeal. Allow the snails to soak for at least 30 minutes (1 hour is even better), stirring occasionally. During this soaking period, pour off the water a couple of times, mixing with your hands and rinsing the snails.
- Drain the soaked snails and transfer them to a medium saucepan. Cover them with fresh water and add the vinegar. Bring the mixture to a boil, then reduce the heat to medium and let the snails cook for about 15 minutes.
- While the snails are cooking, cut the butter into pieces and melt it in a small saucepan over medium-low heat. Add the minced garlic and cook, stirring occasionally, for about 5 minutes or until the garlic loses its rawness. Season the garlic butter with salt and pepper and keep it warm.
- Check the doneness of the snails by removing one from the pot and attempting to pull it out of its shell using a pin or toothpick. If the snail meat comes out easily and the operculum (the hard disk at the shell’s opening) falls off, the snails are done. If not, continue cooking until they are ready. Drain the snails and return them to the pot with a couple of tablespoons of the garlic butter. Garnish with fresh parsley.
- Serve the periwinkle escargot with toothpicks or pins to help remove the snails from their shells. Accompany the dish with the remaining garlic butter and slices of baguette for a delightful dipping experience.
Enjoy this extraordinary and flavorful appetizer that will transport you to the coastal regions and seafood markets of France!
NOTE:
Periwinkle escargot, while a unique and delicious dish, may not be commonly found in all regions and may require special sourcing of fresh snails or canned escargots. Ensure that the snails used for this recipe are sourced from reputable seafood suppliers to guarantee their freshness and safety for consumption.
