How do i cook snails?

Question

I watched Gordon Ramsey tonight and he said garden snail are ok to eat. so im off out tomorrow to find some snails. But how should i cook them any ideas?

Answer 1

First wait for it to rain.

A few years ago, in France, me and my mate were decorating a house and it started to lash down. Suddenly the garden was alive with snails. They all came out with the rain. So we thought snails...France...mmmmm.... and ran around the garden collecting all these snails in a sauce pan. We managed to get a load and then ran down to the local bar with all these snails trying to escape out of our sauce pan!They get fast when it's wet.

Our French was pathetic but entering a French bar with a sauce pan full of snails needs no explanation and Stella (strangely enough the bar was called Bar Stella, the bar maid was called Stella and they served Stella Artois, we thought it was heaven), anyway Stella boiled up some water and whacked the snails in for a few minutes and then drained the water away. Once done just add some butter and garlic and cook them for a few more minutes. Snails are like mussels, they take on the flavour of whatever they're cooked in.

We then proceeded to drink like fish with the locals until 1am when the local police shift changed, cue everybody to jump in their cars and drive home (what a civilised country). We walked back and noted there seemed to be a plague of frogs......

Answer 2

Snails Stew Recipe
This is traditionally eaten here in Gibraltar at easter, but you can do the same sauce with beef or chicken
1 lb snails
4 tablespoons olive oil
4 garlic cloves
1 large onion, chopped
4 large tomatoes, chopped
1 teaspoon ground red pepper
2 ounces pitted olives
2 ounces roasted almonds
2 ounces walnuts
2 slices fried bread
500 ml wine
salt and pepper
1 bunch chopped parsley
1 bay leaf
4 servings

1. Snails Stew.
2. This is traditionally eaten here in Gibraltar at easter, but you can do the same.
3. sauce with beef or chicken.
4. 1. fry all the ingredients except the wine and snails.
5. 2. remove the bayleaf, add the wine and simmer for 5 minutes.
6. 3. boil the snails, and throw away the water. alternatly use canned snails.
7. 4. put all the fried ingredients in a blender and then add the snails.

Answer 3

A Modern Version of an Ancient Paella: Saffron Rice with Chicken, Shrimp, Stringbeans, and Snails


1/2 pound medium-size shrimp (about 12)
Salt
1/2 teaspoon freshly ground coarse black pepper
1 tablespoon Spanish extra-virgin olive oil
2 large chicken thighs, boned, each cut in quarters
2 ounces chorizo, sliced thin
2 large shallots, chopped
3 medium cloves garlic, chopped
2 ounces string beans, cut in 1/2-inch lengths
1 cup Spanish short-grained rice (or use Italian short-grained rice)
1/2 cup very finely minced fresh parsley leaves
2 cups rich chicken stock
1/2 teaspoon saffron threads
1 teaspoon sweet Spanish paprika
12 large canned snails
1 large red pepper, roasted, peeled and seeded (optional)

Butterfly each shrimp by cutting along the back, through the shell, to remove the black vein. Rinse, then spread each shrimp wide open, leaving the shell on. Sprinkle with salt and the freshly ground black pepper. Set aside for 1/2 hour. In a large, heavy pan, with a tight-fitting lid - preferably a large wok - heat the olive oil over medium-high heat. Season the chicken thighs well with salt and pepper, then add them to the hot oil, skin-side down. Cook for 2 minutes, or until the skin just begins to brown. Add the chorizo slices, and toss them with the chicken. Cook for 1 minute. Add the shallots, garlic and string beans. Mix well. Add the rice and half of the parsley, stirring to coat the rice thoroughly with oil. Add the chicken stock, saffron and paprika. Stir well. Bring the mixture to a boil, reduce the heat, cover, and simmer for 15 minutes. Lift the cover, embed the shrimp in the top part of the rice, then scatter the snails around the shrimp. If you are using the red pepper, cut it into 8 strips and arrange it in the rice in a decorative pattern. Cover, and cook for 10 minutes more, or until almost all the liquid has been absorbed and the rice is just cooked. Serve at the table out of the cooking vessel, sprinkling the portions with the remaining parsley.

Answer 4

I am a former chef from Canada, and have handled them both from the can and alive, the latter is the hardest way, as they need to be cooked twice, first in water, salt and baking soda, this cleans them, once they cool down, you need to take them from there shells, most people who enjoy escargot, prefer a strong garlic butter preparation, as they have no real flavour, more like a fatty piece of beef, plenty of garlic in butter, a bit of parsley, wine is an option, and bake them in a hot oven, 450 F or 200C for about 8-10 minutes

Answer 5

drop them in come boining water. Watched ' The F word' earlier. Apparantly you can eat garden ones as long as starve them for 1 day, then feed them carrott till their poo goes orange.Then put them in fridge and the cold sends them into a deep sleep! wierd ****! But hey, free food!!! (they taste lovely with garlic butter) yum

Answer 6

Like lobsters. Pop them into boiling water.
Usually before doing that you want to feed them with just lettuce for a couple of days so you know what's in their intestines

Answer 7

You shouldn't, they belong in the garden!

Answer 8

boil em

Answer 9

steam them . make sure they are they type with shells. the ones without shells are slugs. grose

Answer 10

boil em