How to Prepare Dried snails - HELP!?

Snails are very "funky," first of all. Wash them off with cold water and place them in a pan of hot water (not boiling, just hot from the tap). Set them aside until they re-hydrate. I can take snails with a lot of garlic and I even have a special serving dish for them. Mix with garlic, plce in the dish and top with cheese (motzarella and romano mix) and broil it. Some stores will sell the shells separate, and you can sautee them with garlic, then place them in the shells and serve them that way. If you don't have the special serving dish or shells, I think I'd sautee just one of them in butter and white wine and then see what that tastes like, and then find some good compliment for them. In a cream sause with pasta, or a red sauce (spaghetti sauce), or just oil and garlic and some unusual paste, with cut sauteed tomatoes.

ESCARGOT

1/2 c. butter

2 tbsp. dried parsley flakes

7 1/2 oz. can snails, drained

1 clove garlic, chopped finely

Dash pepper

Snail shells

Cream butter and seasonings in a small bowl. Place 1/4 teaspoon seasoned butter into each shell, top with the snail; fill to the rim with seasoned butter. Repeat for each shell. Place snails on shell (escargots) on glass platter. Microwave on Defrost for 3 to 3 1/2 minutes or until butter begins to bubble.

Heat a pan, and add oilve oil, butter, shallots, garlic, parsley, salt and pepper. Add the snails. Saute unitl nicely done, and deglzae with sherry. Add a couple Tbls of heavy cream. reduce, and adda pat of butter int he end. Really basically a scampi. Then you can serve them in the shell, or on a puff pastry.

If this is your first time, buy canned snails alredy cleaned. Saute in butter, garlic and a little parsley OR BETTER IDEA eat snails at a restaurant first otherwise you will not like snais