Sautéed snails & hazelnuts on chorizo mash


Preparation info

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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

The first time I ate a snail, I have to say, was almost my last. My 3rd and 4th Form French teacher, Miss Dunsmuir, had returned from New Caledonia, I think it was, and had brought back some French goodies for our class to try. One of the goodies was a tin of snails. She lined us up and made us all eat one - cold, from the tin, with no other flavouring. I have to say that I’d always imagined my first snail would be served with sizzling garlic and parsley butter and be somew