Sabarot Large Helix Lucorum Snails

Snails are considered something of a French delicacy – often referred to as ‘escargot’, and frequently cooked with butter, finely-chopped shallots, garlic, parsley, salt and pepper. This extra large tin of French snails is ideal for a dinner party or for caterers.

Take inspiration from the French chef Bruno Loubet who, in his London restaurant Bistrot Bruno Loubet - serves a hearty and warming ragu of Burgundy snails and meatballs. For a more Spanish take on snails, cook along with rabbit in the traditional Valencian paella. Or for a British dish, try recreating Heston’s famous snail porridge. Snails can also be used as garnishes to top venison or fillet of beef.

Sabarot’s Lucorum snails are available in two sizes:

• 2 dozen
• 8 dozen

Cooking instructions: Rinse the snails with hot water, and drain before use.

Ingredients: snails (Helix lucorum) (molluscs), water. Allergens are listed in bold.

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