Bourgogne Escargots Precooked Snails from Burgundy, Very Large (24 count)

We find the traditional serving method (baked in shells stuffed with herbed butter) cumbersome and part of the reason why these delicacies have failed to gain the popularity they deserve. We suggest using the same general technique, but instead of stuffing snails into some other snail’s shell, stuff them into mushroom caps, or take a melon baller to small whole red potato halves that have been par-boiled. Or toss with garlic, butter, parm and pasta.

Snail butter is typically softened butter mixed with parsley, garlic, shallots, salt, and pepper. We like to add a bit of red pepper flakes, as well.

200g (7.2 oz) can, Drained net: 125g (4.4 oz)