Anyone have any experience with cooking frozen snails from the Asian grocer? They look very similar to the ones out of the can, and don't say whether they're precooked or not. Any advice welcome, though this recipe looks excellent to me:
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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