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French Snails (Bulots Mayonnaise) Recipe http://rasamalaysia.com/french-snails/
February 04th, 2008 24 Comments

French Snails (Bulots Mayonnaise) Recipe

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Recipe: Bullots Mayonnaise/French Whelks with Mayonnaise

(AKA “Belgian” Escargot de Bruxelles)

Ingredients:

1/2 kg bulots
1 1/2 liters water
1 glass of dry white wine or a little wine vinegar
1/2 tsp black pepper (grain, not ground pepper)
1 leaf of laurel
Some thyme leaves
Some fresh parsley
Salt to taste

For the Mayonnaise:

1 uncooked egg yolk
1 small teaspoon French mustard from Dijon
Peanut oil
Olive oil
Freshly squeezed lime juice,
1 garlic clove
Salt to taste

Method:

Clean the bulots by soaking in salt water and then rinsed with clean water a few times. Place them in a pan with cold water (1.5 liters) wine, pepper, the laurel leaf, thyme and parsley. Add salt to taste and heat until it’s boiling.
Skim when necessary, and let it lightly boil for 40 min.

When cooked, let the snails cool off in their cooking juices. When cold you’ll eat them with thouthpicks. Everything but the opercula is edible.

In a bowl mix the egg yolk and the mustard with a little spoon. Slowly add (little by little) the peanut oil. Add a little olive oil (5 teaspoons) for flavour, and then salt and one teaspoon of fresh lemon juice to taste. Mix everything well and set aside.

Press the garlic clove or cut it into very fine slices. Add the garlic to the mayonnaise to fit your taste. Adjust mayonnaise to your flavour by adding more lemon juice, salt, or garlic to taste.

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24 comments... read them below or add one

  1. Manggy says:

    Yes, but I don’t think I could ever eat them cold. (Don’t like cold food..) But they are really good hot!

  2. Christine says:

    J’adore les escargots :) We also like to dip them in Nuoc cham – so addictive.

  3. Chuck says:

    I have to agree with Manggy. Hot is great. Cold… the jury is still out. I’ll have to try them cold before I can give you the final verdict.

  4. Big Boys Oven says:

    They are gorgeous and lovely! Had them in Paris & Belgium!

  5. pip says:

    your ‘sea snails’ are actually bulot in french, or whelks in english. land snails are escargots and tend to be cooked in garlic butter. personally, i prefer the bulots … you can buy them already cuit (cooked) from seafood stalls in france … and they are absolutely divine!

  6. mycookinghut says:

    I prefer them to be served warm and my favourite is Escargots de Bourgogne!!http://www.mycookinghut.com/wp-content/uploads/2007/12/redo1.jpg
    Simplement délicieux!

  7. Wandering Chopsticks says:

    Oh, I would devour them with a Vietnamese dipping sauce of fish sauce, chili peppers, lime, and ginger. Mmmm.

  8. Maya says:

    Hi Bee:

    Welcome Back! Looks like you had a great trip.
    Happy New Year!!

  9. Veron says:

    I say yum. Back in the Philippines we it big pots of snails cooked in ginger.

  10. May says:

    Oh man! These snails are exactly like those I ate in the Buffet prepared Chinese style. All you can eat, eat until pengsan.

  11. lucia says:

    yuck! don’t think i will like it. how does it taste like? mussel? balitong?

  12. JadedOne says:

    Yes!! I had these in France as well. They were so good. I prefer them over regular ole garden snails. Unfortunately, they also gave me food poisoning, but it was worth it haha.

  13. "Joe" who is constantly craving says:

    how come err the escargots are so “small” compared to the big juicy ones we get..?

  14. YOYO Cooking says:

    tasty~ so nice photo

    and i’ll say:happy new year!happy new day!

  15. Anonymous says:

    I’ve had shrimp, crab, and fish (cerviche) hot or cold, depending on the dish. So I’d try snails cold, but I might switch back to the French way afterwards, since I love them that way.

    S

  16. Rasa Malaysia says:

    All – thanks so much for your comments. Good stuff.

    Chuck – the seafood trays served in the restaurants in France are mostly cold/chilled seafood. I started to really like them cold. :)

    Lucia – they taste great. It’s like balitong, but without the slimey-ness. Really! If you like balitong, you will like it, they taste nothing like mussels, but with similar briny sweetness.

    JadedOne – me too. After I tasted these, I will say that I prefer them over escargots / garden snails. They are just very good.

    Joe – they are quite big, bigger than escargot.

  17. Syrie says:

    Yum! I will have to try these next time I am there.

  18. Judy says:

    I love them too in lemon chillie sauce. Yum!

  19. cherrypie says:

    Once again…….thanks for your butter cake recipe. I love baking cake but never turn out right. Most of the time my cake turn out dry even I follow step by step! I feel very proud after my friends tasted my cake. Oh!one more thing I want to share with you…I’m from Ipoh.

  20. Zen Chef says:

    I ate so many of those!
    So delicious but so hard to find in the US. I need to plan another ‘eating rampage’ in France.
    :-)

  21. Anonymous says:

    i think c’est si bon is a wrong transalation..

    it should be c’est bon!..cause “c’est si bon” means if it IS good.

    cheers!
    c’est bonne comme ca

  22. joshua says:

    does anyone mind giving me some background info on this eating snail habbits?

  23. Christina says:

    I recently had bulots at a little French restaurant here in New York City where I live.

    I loved them and would like to find out where I can find them for purchase (preferably already cooked, but if that is an impossibility I’ll take them any way I can).

    Many thanks for any help you may offer.
    Christina

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