What Are Snails and How Can I Use Them?
Snails is easier to cook with than it looks. Here's how to choose, use, and store them, what to substitute, and 32 recipes to get you started.
Nutrition
Nutrition Facts
Serving Size unknown (100g)Where found
Snails are usually found in the canned goods section or aisle of the grocery store or supermarket.
Food group
Snails are a member of the Finfish and Shellfish Products US Department of Agriculture nutritional food group.
How much do snails weigh?
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Related
Finfish and Shellfish Products
| In Chinese: | 蜗牛 | |
| British (UK) term: | ||
| en français: | escargots | |
| en español: | caracoles |
Recipes using snails
There are 32 recipes that contain this ingredient.
Saussarelle D'Escargots
Saussarelle d'escargots with snails in red wine, tomato, and espagnole sauce finished with brandy and fennel, served in artichoke bottoms. A refined French appetizer.
Funghi Ripieni Con Lumache Lello
Italian stuffed mushrooms with escargot and garlic-lemon butter, browned under the broiler. Old-school continental appetizer that turns canned snails into elegance.
Snails Bourguignonne / Escargots a la Bourguig
Escargots a la Bourguignonne served in large mushroom caps instead of shells, filled with canned Burgundy snails and topped with garlic-herb snail butter. An elegant French appetizer.
Snails Cauderan
Snails Cauderan is a traditional Bordeaux escargot recipe braised with country ham, shallots, white wine, and bouquet garni. Petit-gris snails cooked low and slow in a rich, savory sauce.
Snails with Frogs' Legs
Chopped snails simmered in wine with shallots and chives, then united with butter-sauteed frogs' legs. A bold French main course for adventurous home cooks.
Snails Cauderan / Escargots a la Cauderan
Escargots a la Cauderan: petits-gris snails braised in a ham, shallot, and white wine sauce from the Bordeaux tradition. A rustic French appetizer cooked low and slow.
Favourite Snails Bourguignonne
Snails bourguignonne, served in mushroom caps instead of shells: roasted caps stuffed with tender escargots and blanketed in garlicky parsley snail butter, then baked bubbling. A classic French bistro appetizer made easy.
Favourite Snails Bourguignonne
Snails bourguignonne, served in mushroom caps instead of shells: roasted caps stuffed with tender escargots and blanketed in garlicky parsley snail butter, then baked bubbling. A classic French bistro appetizer made easy.
Snails Menetrel / Escargots a la Menetrel
Escargots baked in their shells with anchovy-spiked garlic herb butter, quatre-epices, and a breadcrumb crust. A bold French twist on classic Bourguignonne snails.
Escargot & Chanterelle Pizza
Luxe French-Italian pizza topped with garlic-butter escargot, earthy dried chanterelles, and melting raclette cheese on French bread dough. A white-tablecloth pizza for special occasions.
Awesome Snails Sommeroise
Snails Sommeroise is a rustic French escargot dish: snails simmered with herbs, then browned in a savory tangle of bacon, ground walnuts, anchovy and garlic and served over a bed of wilted spinach.
Snails Menetrel
Snails Menetrel are classic French escargots packed into shells with a garlic, parsley, shallot, and anchovy butter, sprinkled with breadcrumbs, and baked until bubbling. A traditional French bistro appetizer.
Ma'Oa & Pahua Tairo (Tahiti)
Traditional Tahitian ma'oa and pahua tairo combines fresh snails or clams with taioro (fermented coconut-shrimp sauce), onions, and garlic. An authentic South Pacific delicacy.
Feuillete D'Escargots Et Cepes Au Santenay
Feuillete d'escargots et cepes, Burgundian puff pastry shells filled with escargot, chanterelles and cepes in a Santenay wine sauce. Classic French bistro appetizer at its finest.
Escargots En Cercueils
Elegant French escargot appetizer baked in puff pastry "coffins" with white wine butter sauce and toasted hazelnuts for sophisticated entertaining.
Snail Fritters / Beignets D'Escargots
Beignets d'escargots: snails soaked in herbed olive oil, coated in airy egg-white batter, and fried until shatteringly crisp. A classic French appetizer worth the effort.
Snails, Sicilian Style
Sicilian-style land snails boiled in salted water, then served hot with a cold dipping sauce of crushed garlic, olive oil, and fresh lemon juice. Simple, briny, and bright.
Snails, Portuguese Style
Traditional Portuguese snails simmered for two hours with oregano, bay leaf, garlic, and olive oil. Served warm in saucers with bread for dipping in the aromatic broth.
Escargot in Mushroom Caps
Escargot baked in mushroom caps with garlic butter, sauteed onion, and a squeeze of lemon. An elegant French appetizer using canned snails.
Caracoles Con Frijoles Colorados
Sautéed snails with red kidney beans, shallots, garlic, fresh chilies, and a splash of Pernod in beef stock. A bold masterchef-level Spanish-inspired dish that serves 8.
Delicious Snail Omelette
French snail omelette with escargot simmered in fennel and fig leaf, then folded into a fluffy whipped-white omelette. A rustic Poitou farmhouse classic.
Escargot & Spinach Traume
Escargot and spinach: tender snails sauteed with garlic, pine nuts, feta, and a splash of Pernod, then chilled. An elegant make-ahead French appetizer with a Mediterranean, anise-kissed twist.
Escargot- Chanterelle Stew
Escargot and chanterelle stew simmered in white wine and chicken stock with herbs, finished with an egg yolk and cream liaison for a silky, rich French-inspired broth.
Escargots on Mushroom Caps
French-style escargots baked on mushroom caps with a white wine, garlic, parsley, and butter sauce. A classic bistro appetizer served with crusty bread for sopping up the pan juices.
Escargots De Montpellier
Escargots de Montpellier served over garlic croutons with pancetta, walnuts, anchovy, parsley, and a splash of Armagnac. A rustic French snail appetizer.
