Cooking Snails?

Question

I've never had snails, but I'm curious to try them so I bought a package from the gourmet store. The only problem is that there are no cooking instructions on the package and I have no clue what to do with them.
I don't like the taste of fried or boiled stuff, so would it be okay to bake them in the oven?

Answer 1

I have had them before. And they are very tasty, when cooked right! I ran a quick search on the recipe, since it was so long ago. Here's what I found:

Traditional Escargot Recipe

I N G R E D I E N T S
1 stick (8 tablespoons) unsalted butter, softened
1 1/2 teaspoons minced garlic
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon minced shallot

1 7-oz can snails, rinsed


I N S T R U C T I O N S
Preheat oven to 400°F.

Purée butter, garlic, parsley, and shallot in a food processor. Season with salt and pepper.

Divide half the garlic butter among sterilized snail shells. Stuff with snails (1 per shell) and remaining garlic butter.


Enjoy!

Answer 2

Escargot are delicious

Here's my all time favorite recipe

Butter of Escargot "a la Burgundy"

1 kilogram of butter (about 2 lbs)
25 grams of salt
5 grams of black pepper
150 grams of garlic
35 grams of shallot or scallions
90 grams of parsley

Garlic, shallot and parsley are chopped very fine. The whole is well mixed.

(Personal proportions can be modified. For example some people prefer have more shallots)


In each empty shell, place a little of this butter. Then push a cooked escargot into the shell. Fill the remaining space in the shell completely and smoothly with butter. Usually 5 grams are used for a shell (a tea spoon). Put in the oven (200 °C or 390 °F) just enough time needed to melt the butter. Serve immediately in special plates with holes. (Snails are picked with a special little fork).

Answer 3

The simplest technique is simply crush 2-4 cloves of garlic in 1/4 cup olive oil + 1Tablespoon Butter and 2Tablespoons Lemon Juice- place 1/2 in the bottom of a shallow baking dish - add snails top with remaining liquid bake at 400 for 6 minutes remove from oven and top with fresh parsley serve with french bread rounds. Enjoy!