Susan prepared helix snails in garlic butter sauce for our dinner tonight. She uses a recipe by Anthony Bourdain, and it is cosmic. We ate our snails with crispy crostini that Susan had made from a French baguette a couple of days ago. The side dish was a package of Everyday Chana – a delightful chickpea curry dish.
The recipe called for Italian parsley in the butter, but we had none. I picked a dozen basil leaves for Susan to use instead. The result was nothing less than yummy. The preparation and my final serving looked like this.
