I was a vegetarian for approximately 15 years. About a year ago I expanded my dietary world to include fish, and now, apparently, I have thrown snails into the mix. When I starting eating fish is was a necessity during a busy trial; lots of long hours and few breaks for food meant I needed an easy way to up my protein intake. I never expected that it would lead to an ever-expanding world of new foods. My friend Tina, who is an endless source of good ideas, suggested I try the dish. We were both in need of a night off so we went to Nashville’s legendary Sperry’s Restaurant for a girls’ night out.
Escargot has been served for centuries. We all know it is famous French cuisine, but it was also a delicacy in ancient Rome and may have been a part of the prehistoric diet. Who knew cavemen were so civilized. Believe it or not, it is also pretty healthy. Escargot is extremely high in protein and low in fat. Well, if you don’t count all the butter.
The escargot were served in a traditional dish with mushrooms and garlic-herb, seasoned butter. The taste and texture reminded me of a combination of mussels and cooked mushrooms. A squirt of lemon really brought out the flavor. They were chewy, but not tough. And no, they were not slimy or anything else you might expect from a snail.
I never expected that escargot would taste so, well, normal. I am glad I decided to branch out and add something new to my diet. I am all ready for my next trip to Paris.