Nothing is better than garlicky butter, especially when piped into french snails. I was intrigued but not surprised to find out that restaurants tend to buy cans of imported snails (upto 8 dozen in a can) and stuff them into the shells, rather than buying them whole (alive). I’m sure at some of our finer Michelin stared restaurants go with live ones but for purposes of supplying us folk the affordability of enjoying escargo, most restaurants go with the cans. They’re washed, strained, stuffed into clean shells and then overstuffed with delicious Maitre ‘d Hotel butter.
These were stuffed by the guys at Stella Mare’s, I just couldn’t pass up the beauty of this delicious bounty.