THE BAHAMIAN ESCARGOT!

It's crazy how the mind works. Even more crazy when you're a chef or maybe it's just hunger that inspires me from time to time. Who knows. 

Bahamian "escargot" is my newest display of "LOCAL INGREDIENTS WITH GLOBAL TECHNIQUES!"   

If chefs like Ludo Lefebvre who prides t

Himslef in the making his hometown classsic French Style Escargot from Burgundy, why can't we use our local sea snails and do the same. 

Mis en place.  

Mis en place.  

Heres what you will need to make 4 servings  

12 medium whelks  

1 cup unsalted butter 

2 tsp of chopped garlic  

2 tbsp of chopped parsley  

2 tbsp of fine diced red onion ( It's suppose to be shallots but dey too expensive so ain' noone have time for that.) 1/2 cup of French white wine (You buying it souse whatever white you want just nothing sweet!) 

Sea salt and pepper to taste and that's it.  

Always pipe some butter to the bottom of the shell then add the whelk then top with more butter.  

Always pipe some butter to the bottom of the shell then add the whelk then top with more butter.  

Preheat your oven to 375 degrees Fahrenheit. 

Whip the butter first by hand or in a kitchen aid. Then add the other ingredients. The butter should be light and fluffy.  Season with salt and pepper to your liking. 

Okay this is the way I do it. You can decide what works best for you.  

Pressure cook the whelks first!   

For the best results pressure cook then clean the whelks first. Then you will return the whelk tonite original shell.  

 

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Serve with your favorite toasted bread and enjoy. Simple as that.