Yesterday, I described the process of collecting and cleaning wild Milk Snails, an invasive species in Southern California. Today, I want to share the recipe I used to cook them. Continue reading
***Warning – Some pictures and descriptions may be a bit graphic***
Over the last few weeks, I have successfully collected, prepared, and eaten my own escargots. Here in Southern California, we have an invasive snail known as the Milk Snail, genus Otala, imported from the Mediterranean. Since the climate here is very similar to Spain and North Africa, they took off and have been doing massive damage to agriculture. They are also one of the species used for human consumption.
I do not like to buy seafood, when it is so readily available and I’ve already paid an arm and a leg for a California fishing license. To that end, a couple posts ago, I talked about my first experiment cooking and eating limpets. I found out that the limpets were too chewy to cook whole. This time, I tried a different recipe that has worked well for whelks in the past. Continue reading