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Ingredients:
50 LIVE Chinese Mysterysnails, identification and collection is described at invasivore.org
4 tablespoons butter
2 cloves garlic, minced
1 package (10 oz) fettuccine noodles
Preparing Snails for Cooking
Place LIVE Mysterysnails in a bucket of clean water for 24-48 hours without food to purge their tiny guts. Bring a pot of water to a rolling boil, add snails, and boil for 15 minutes. Next, drain the snails and allow them to cool. Use a knife to pry the "trap door" of the shell open and, with a tight grasp on the trap door, pull the snail out of its shell. Separate the foot of the snail (the dark meaty part that sticks out of the shell when the snail is crawling around- highlighted in the myserysnail picture ) from the trap door and the rest of the snail guts. The foot is edible; dispose of the rest of the snail.
Directions:
Cook noodles in a large pot of boiling water according to package directions
While pasta boils, melt butter in a pan over medium heat then add snails and minced garlic. Stir often for 15 minutes (Remember: snails MUST be cooked thoroughly before human consumption!)
Drain pasta and toss with snail-butter-garlic sauce
50 LIVE Chinese Mysterysnails, identification and collection is described at invasivore.org
4 tablespoons butter
2 cloves garlic, minced
1 package (10 oz) fettuccine noodles
Preparing Snails for Cooking
Place LIVE Mysterysnails in a bucket of clean water for 24-48 hours without food to purge their tiny guts. Bring a pot of water to a rolling boil, add snails, and boil for 15 minutes. Next, drain the snails and allow them to cool. Use a knife to pry the "trap door" of the shell open and, with a tight grasp on the trap door, pull the snail out of its shell. Separate the foot of the snail (the dark meaty part that sticks out of the shell when the snail is crawling around- highlighted in the myserysnail picture ) from the trap door and the rest of the snail guts. The foot is edible; dispose of the rest of the snail.
Directions:
Cook noodles in a large pot of boiling water according to package directions
While pasta boils, melt butter in a pan over medium heat then add snails and minced garlic. Stir often for 15 minutes (Remember: snails MUST be cooked thoroughly before human consumption!)
Drain pasta and toss with snail-butter-garlic sauce
I'm looking forward to reading more, and thanks.
I appreciate the feedback. We'll try and use steps and more pictures in the future, I added more details for preparing the snails, though, so I hope it helps. Alas, when we made the dish we didn't take pictures for all the steps like we should have. We'll take some next time we make this dish.
We get a lot of edible snails near where I live, which the Romans brought over to Britain in the first century BC. I didn't realise they were a protected species until I saw the Wikipedia article just now. (I never have eaten them - Tempted, yes, but they're just a bit too . . . snaily.)