Preparing Live Snails

(click to enlarge)	Preparing Live Snails Europe - Escargot (fr.)
(click to enlarge)	Serves: Effort: Sched: DoAhead:	4 ** 1 hr Yes		Markets with tubs of live vinyard snails are pretty scarce in North America, but if you can find them, this is how they are prepared to get them ready for use in a recipe. They will still need a long simmer in court bouillon after this perparation. Photo © i0021.

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Snails, live (1)
Salt, coarse.

Place SNAILS in a large colander and place the colander on a plate to catch the drippings. Rub the snails thoroughly with coarse salt. This is very unpleasant for the snails and they will release a large amount of snail snot to try to wash the salt away. Let sit at room temperature for 2 to 3 hours, then rinse thoroughly.
Repeat Step #1 two or three more times until the water runs clear when you rinse them.
Place Snails in a pot with water to cover by about 2 inches. Bring to a boil and cook at a fast simmer for about 1/2 hour. At this point the snails will smell pretty bad, that is normal.
Rinse Snails thoroughly under cool running water. They are now ready to cook and will need at least an hour simmering in court bouillon or per the recipe instruction.

NOTES:

Snails: I remember from my childhood an Italian market in Easton Pennsylvania that had big tubs of live vinyard snails out front. Some were always escaping and wandering around on the sidewalk. Unfortunately, markets with tubs of snails are no longer common in North America, but if you do find a source, you now know what to do with them. If you catch your own snails, be careful they have not been poisoned. For more detail and an alternate method, see my Brown Garden Snail page.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch