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.
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.
The tin contains around 24 snails with shells.
Cooking instructions: Rinse the snails with hot water, and drain before use.
Ingredients: snails (helix lucorum), water
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