Buzz
Escargot, a French delicacy crafted from land snails, is typically served as an appetizer. If opting for fresh snails, cleaning and preparing the meat and shells is essential. Alternatively, pre-prepared snail meat and shells can be sourced online or from a local grocery store. Once equipped with the necessary ingredients, crafting a delectable garlic butter, restuffing the shells, and baking them in the oven completes the process.
Ingredients List
- 12 snails
- 4 ounces (110 g) of butter
- 4 cloves garlic, minced
- 1 shallot, minced
- 20 grams (0.71 oz) of parsley, minced
- Salt and pepper to taste
- Sprig of thyme (optional)
- 2-3 bay leaves (optional)
Makes 2-3 servings.
Step-by-Step Instructions
Wild Snail Harvesting
Consult with your local wildlife authorities before collecting snails. Some species may be protected, so verify with your local wildlife agency to ensure legality. Information regarding permissible species may also be available on their website.
- Not all snail species are suitable for consumption. Edible varieties include helix aspersa, Cepaea nemoralis, Cepaea hortensis, Achatina fulica, Helix aperta, and Otala punctata.
Opt for larger land snails during collection. Search for viable snails in your vicinity or at specialized stores. Alternatively, snail farms offer another source for acquisition.
- Inspect snails for cracks and abnormal coloration, avoiding those with red or pink hues.
- Only gather live snails, as deceased specimens may harbor parasites and bacteria.
- If fresh snails are unavailable, canned alternatives are purchasable online or from local stores, bypassing the initial harvesting steps.
- Smaller snails should be spared to aid in population growth.
Subject the snails to a week-long fasting period. Withhold food to encourage the emptying of digestive tracts, rendering the snails more tender. Provide a shallow water source to prevent dehydration, covering the container with perforated plastic wrap to prevent escapes.
- Fasting is essential to render the snails edible.
Boil the snails in salted water for 90 minutes. Boil a large pot of salted water and immerse the snails, reducing heat to a simmer. Stir intermittently throughout the 90-minute duration.
- Enhance flavor by adding a sprig of thyme and 2-3 bay leaves to the boiling water.
Take out the snails from the pot and rinse them. Transfer the snails to a bowl and wash them thoroughly under cold running water. Ensure each snail is cleaned individually before setting them aside.
Snail Preparation
Extract the snail meat from the shells if using fresh snails. Gently insert a small fork or slim knife into the shell to separate the flesh. Pull the meat out of the shell without chopping it up. Keep the snail meat and shells in separate piles.
- Be careful not to chop the meat while removing it from the shell.
Trim off the skin and black tail from fresh snails. Eliminate the inedible tail and skin from the snails before consumption. Use a knife to cut off the black tail, then delicately peel off the skin from the snail's body.
Procure snail shells for canned snails. Canned snails are devoid of shells, so you'll need to purchase them separately from a local store or online. Prior to cooking the escargot, rinse the fresh or purchased snail shells under warm water to remove any dirt.
- Empty snail shells are commonly available on platforms like Amazon.
Rinse and drain the canned snails. Empty the can of liquid and rinse the snails under warm water. Afterward, set them aside and pat them dry with a paper towel.
- Only wash and drain canned snails right before cooking; avoid storing them after this process.
Preparing Escargot with Garlic Butter
Preheat the oven to 400 °F (204 °C). Switch on your oven and set it to 400 °F (204 °C). Wait until the oven reaches the desired temperature before proceeding to cook the snails.
Combine garlic, shallots, and parsley with a stick of butter. Add a stick of butter to a bowl, then mix in the garlic, shallots, and 20 grams (0.71 oz) of parsley. Stir the ingredients thoroughly until the butter softens and incorporates the green color from the parsley.
- You can alternatively use a food processor to blend the ingredients instead of mixing them manually.
Fill each shell with garlic butter and a snail. Use a small knife to spread garlic butter inside each shell, creating a base for the snail. Gently place a snail on top of the butter inside each shell.
- Ensure not to push the snail too far into the shell, making it difficult to extract when eating.
Add more garlic butter on top of each snail. Place a dollop of garlic butter over each snail and spread it evenly. Arrange the snails evenly spaced on a baking sheet or in an escargot dish. Your prepared snails are now ready for baking.
- Ensure that the butter covers the shell opening.
Bake the shells at 400 °F (204 °C) for 10 minutes. Allow the butter to melt and develop a golden brown color during baking. Be cautious not to overcook the snails to prevent them from becoming tough. Once baked, the snails should emit a delightful aroma, and the butter should be fully liquefied.
- To enjoy escargot, use a small fork to extract the snail meat from the shell.
Present or store the cooked snails. After cooling for 5 minutes, serve the snails. It's customary to serve escargot on a bed of rock salt. If you prefer to delay consumption, refrigerate the cooked escargot for up to 2 days.
- To reheat escargot, return it to a 400 °F (204 °C) oven for 10 minutes.
- Keep the shells in an airtight container for storage.
Helpful Tips
Items You'll Need
- Pot
- Bowl
- Spoon
- Fork or knife
- Rock salt (optional)
