"Pond Addict" wrote in message
...
I had snails in a wine sauce in a French Restaurant in NYC years ago.
They were delicious.

I've resisted commenting on this thread, but the "restaurant" mention
hits too close to home, so here goes.

I grew up in Newport, Rhode Island and, as a teenager, worked as a
dishwasher at one of the fanciest restaurants in the wharf area. One
of the things they served was Escargot. I'm not sure how they prepared
the snail meat, but I do know that every night we'd run the large
snail shells through the dishwasher so they could be reused. (Hey, not
my idea; this was policy.) One night we were screwing around, as
underpaid dishwashers in fancy restaurants often do, and we broke some
of the shells open. They were loaded with little bugs. We broke more
open and they were all loaded with bugs. These shells were coming off
of customer's plates.

It's still one of the fanciest restaurants in Newport, so I recommend
avoiding the Escargot if you're in the area.
================
The place we ate had the original snail still in the shell. We had to pick
them out ourselves. If there were bugs we would have seen them. What did
they reuse the shells for? What were they putting in the shell after the
original snail was removed?
--

RM....
Frugal ponding since 1995.
rec.ponder since late 1996.
Zone 6. Middle TN USA
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