Monday, June 19, 2006

breaded snails sauteed

here's one for the artist on a budget during the fall/winter season:

Fresh snails
Minced garlic
Italian bread crumbs

Melt butter in sautee pan & brown garlic.
Remove garlic from butter.
Dredge snails in bread crumbs, sautee until slightly golden.
Serve with hot salsa or warm scampi sauce.

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