Escargot, the real slow food.
- 1 lb bag
- Mary the Snail Lady
- Sierra Nevada, United States
Mary the Snail Lady, as we like to call her, is passionate about her mollusks. She forages and collects these wild snails in the Sierra Nevada Mountains, then feeds them a strict diet of basil before blanching and lovingly packing them in basil water for shipping. When cooked, they become extremely tender, infused with the flavor of the herb; they are unlike any mollusk you've ever tried.
Although they are pre-cooked, for best results they should be simmered for 30 to 45 minutes in a stock or wine of your choice. It’s often best to finish the snails by sautéing them with butter and fresh herbs.
Ingredients: 1 pound (approximately 100) wild, basil fed snails in a vacuum sealed bag with basil water.
Please note that the shells are not included.
How to Store and Handle Mary's Snails
- Refrigerate the snails in the package they come in until you are ready to cook them.
- The snails can be kept for up to seven days.
|Dimensions||9 x 7 x 1.5 in|