Canned escargot are a great way to enjoy this delicacy without having to prepare them yourself. They are already cooked and often come with a flavorful sauce, making them a quick and easy option for a special meal. While the quality of canned escargot can vary, many are of good quality and make a delicious dish.
Yes, snails in a can are cooked. The canning process involves cooking the snails, so they are ready to eat when you open the can.
4.9/5
Imported from France
18 snails per can
Extra large sizes
Already cooked, just bake in a garlic butter mix
$234
I made a French-inspired lunch and ordered escargots for my mother's birthday. I also purchased a couple extra cans, which I later used to make escargot spinach puffs.I was astounded to discover that, despite being in a can and sent over mail, they are just as fresh as traveling to France and having escargot prepared there by a skilled chef.They are already cooked, and the oven will heat them up in 15 minutes. It was not at all "slimy" or "fishy."It had a meaty flavor. It is unlike any other meal I've ever had in that it is just pure protein that seems to absorb the flavors of the seasoning you add to it. They also digest quite well and are rich in iron.If you can't locate fresh escargot at your neighborhood grocery, I suggest this brand because it tastes just as good and has a very long shelf life.
4.5/5
Roland Snail Shells packed in units of 3 dozen
They are extra large, of uniform size and have been carefully cleaned
Rinse shells in cold water, dry well, and they are ready to be stuffed with prepared snails. Use as per instructions for Roland snails
Used in serving snails
Roland snail shells give a more authentic and elegant presentation when serving snails
$234
For my African cichlids that live in shells, I specifically needed roughly a dozen Neolamprologus Similis. I believe the shells are the ideal size for shell dwellers; they are not too enormous or with tight shelving-type curves so they can get stuck either, nor are they too small so they can fit their full body within (the second scenario doomed a gorgeous male Sunspot Brevis I used to have). These are heavy enough to not be tossed around by the filter wake but light enough to be pushed by the fish through the sand (if you're keeping shell dwellers, do yourself a favor and use a sand substrate, you will get to witness a larger range of the species' nesting habits). Just be sure to perform the standard shell-dumping procedure, which involves immersing each shell, turning it so that the air pockets follow the whorls to the shell mouth, and then gently waving over the shell bed to check for any wriggling shells. Try to remove the last of the air if it's wriggling because otherwise your fish might dive into the shell and become trapped in an air pocket.
4.5/5
Snails can be served in their shells, snail plates, or mushroom caps
Rinse before serving and soak or simmer snails in wine to enhance their flavor
They are carefully cleaned, well cooked, and tender with a grayish color
Packed without shells, there are about 96 very large snails per can, they are of uniform size
Product of Indonesia
$234
For my African cichlids that live in shells, I specifically needed roughly a dozen Neolamprologus Similis. I believe the shells are the ideal size for shell dwellers; they are not too enormous or with tight shelving-type curves so they can get stuck either, nor are they too small so they can fit their full body within (the second scenario doomed a gorgeous male Sunspot Brevis I used to have). These are heavy enough to not be tossed around by the filter wake but light enough to be pushed by the fish through the sand (if you're keeping shell dwellers, do yourself a favor and use a sand substrate, you will get to witness a larger range of the species' nesting habits). Just be sure to perform the standard shell-dumping procedure, which involves immersing each shell, turning it so that the air pockets follow the whorls to the shell mouth, and then gently waving over the shell bed to check for any wriggling shells. Try to remove the last of the air if it's wriggling because otherwise your fish might dive into the shell and become trapped in an air pocket.
4.4/5
(new can label released on 07/11/2011, you might receive one or the other)
this listing is for ONE can
Shells available, sold separately
$234
18 snails were contained in this size can, which was plenty for three individuals (6 6 6).So, this is how I get ready for them.Take them out, rinse, drain, and put them away.Three garlic cloves, one stick of salted butter, and a bunch of fresh, chopped (or ripped, if you're lazy like me) parsley should be simmered together in a skillet for a delicious aroma. To advance, you must. Why not add some chopped shallot or bacon?While waiting, grab a snail and place it inside of its shell (not necessary but I really think it makes them taste better when they cook in the juice in the shell)Place the snail facing the sky on one of those cool cookers for snails with the small wells (so upside down).Spoon some butter into each shell once it is liquid, and then sprinkle the remaining butter on top.Place in oven and bake for 15 minutes at 350.To advance, you must. Add some shredded Swiss cheese after five minutes.With a seeded roll, serve.Delicious
4.3/5
The rich and complex flavors of French cooking in a quick and easy can
Precooked escargot helix snails, ready to use right out of the can
Soak in white wine, then serve with butter and garlic sauce for a delectable appetizer
Only the finest snails, prepared by expert chefs in the traditional French style
Product of France
$234
I adore them. They won't taste "canny" as long as you prepare them properly. I put them in a refrigerator overnight to soak in 1.5 cups of water with a teaspoon of salt and baking soda. They will taste fresh if you thoroughly rinse them the next day. I have only found one particular brand selling giant snails (12 per can). A 7 ounce container holds 24 of the "big" snails that its rivals sell.
4.2/5
Net Wt: 14 OZ / Drained Wt: 8.8 OZ.
$234
One of the most reliable escargot products available is this one. Excellent mouth feel, very decent size, with that delicious, loamy flavour that only real escargot can offer. I've prepared them in mushroom caps, in Burgundy, and simply with garlic butter on bread. Each can is of excellent quality and flavour. I prefer this size since it's convenient for holidays, but because they are so GOOD, they never last very long! This one will come as promised and on time, so don't worry.
4/5
very large escargot snails,7.75 ounce
$234
decent product For years, I've been buying it. I could get it in grocery stores in Florida. Not so much in NC.
3.9/5
Precooked top quality Helix Lucorum escargots
Snail meat only. Snail shells not included
Low fat, low carb, and rich in protein and iron. Good source of potassium
Canned snails imported straight from France
Genuine Helix snails escargots from Europe, not the lower quality Indonesian Achatina fulica or "African giant snail" sold by other brands
$234
Because they originate from the Burgundy region, which is famed for its excellent snails, and because I wanted to prepare a dinner that was truly French for my French friends, I made the decision to purchase these "Straight From France" snails.The outcome was fantastic after I followed the recipe that was handily printed on the back of the can!They were a hit with everyone, and the escargots were wonderful with the garlicky sauce!I suggest these specific snails!
3.8/5
WILD NEVER FARMED – Our snails are wild caught and never farmed, exclusively from the Burgundy region of France and famed for their taste, quality, and size. They are harvested in the wild and delivered live where they are hand sorted by size, washed, and prepared using a method dating back to the ancestral French standards perfected since 1938.
EXCLUSIVE IMPORTER OF HELIX POMATIA LINNE – The Wild Burgundy Snail has long been a culinary delight of famed restaurants and gourmands around the world. The Helix Pomatia Linne is famed as the highest quality escargot of the 116 varieties and is now available exclusively form Sarl Henri Maire and La Maison De L’Escargot. With exclusive rights to import these Wild Burgundy Snails, you will not find a better escargot anywhere in North America.
HEALTHY PROTEIN – Compared to Filet Mignon Beef, Wild Burgundy Snails contain up to 1/10th the saturated fat and 48x the calcium! A fully healthy protein, these escargots are also super high in calcium, copper, and zinc and are delightfully rich in flavor to boot!
VERSATILE IN THE HOME KITCHEN – Wild Burgundy Snails are not only used for escargot. As a tasty and highly versatile protein they can be used in pastas, soups, salads, dumplings, kabobs, and as a topping to many fishes and other meats. Featured in Tom Keller’s Bouchon Cookbook, they are a favorite of many chefs around the world.
SUSTAINABLE – Long term Wild Burgundy Snail sustainability is important to us. Our harvest is conducted annually during April & May as the snails emerge from hibernation. This harvest has been practiced for centuries dating back to Roman times to protect these wonderful creatures from over harvesting. We also take care to restrict harvesting size to ensure future reproduction and population size. Through these various efforts and others, the International Union for Conservation of Nature (
$234
I put these in the wells of my escargot plates to make escargot bourguinone. I've tried Extra Large snails, and it's just too much snail, if you know what I mean. They are the ideal size. These are excellent since they contain a substantial amount of snail and make it appear as though you are eating a snail from your garden. Although the snails are very clean, I like to give them a little rinse before placing them on the plate's wells. You actually get more than 4 dozen snails in a can since they usually give you a few more. This is the only brand I will purchase now that I have discovered it.
3.6/5
They are carefully cleaned, well cooked, and tender with a grayish color
Rinse before serving and soak or simmer snails in wine to enhance their flavor
Packed without shells, there are about 96 very large snails per can, they are of uniform size
Product of Indonesia
Snails can be served in their shells, snail plates, or mushroom caps
$234
This product is extremely good. I have been preparing escargots as a French chef for approximately forty years. I've consumed them all around the world, especially frequently in Burgundy. Many escargots in cans are tasty but have problems. Some are the large variety that are packaged in compact cans of twelve. They are so big that they occasionally do not fit inside the set of shells you might have. The digestive sack that many canned snails still possess and have not had removed is the other problem. Before being processed, a lot of snails are fed an oatmeal diet to cleanse their digestive systems. The snails frequently have a bag of still-undigested oats at one end. It is nontoxic, but unpleasant to consume unless that portion is removed. Such Consul That problem does not exist for very large snails. The size is not enormous, yet it is ideal. They are somewhat larger than a little shrimp and are ideal for putting back into dishes or snail shells. The easiest way to prepare them is to drain and cook them in a white wine and broth mixture with some parsley and shallots for a few minutes before using them to get rid of the stale taste that canned snails always have. Drain them, and they are good to go. When the can is opened, don't be alarmed. Before being used in a dish, the snails must be prepped. Not being from France shouldn't worry you. Snails that are delectably tasty can be found everywhere. France is one among them, though not the only one. The preparation, not necessarily the nation of origin, is what gives them a signature. I really believe that these snails are not only fantastic but also a fantastic value.
No, snails are not killed before cooking. They are cooked alive in order to preserve their flavor.
Snails are able to survive in a jar as long as they have access to food, water, and air. Without these things, they will not be able to survive for very long.
Yes, you can eat canned snails. They are typically sold in cans that contain around 24 snails in tomato sauce or garlic sauce. Some brands also sell them in brine, which is a saltwater solution.
Canned snails do not need to be refrigerated. They can be stored at room temperature for up to two years.
There is no one definitive answer to this question. Some restaurants may use canned snails for their escargot, while others may use fresh snails. It really depends on the individual restaurant's preference.
Canned snails are a great way to enjoy this delicacy without all the work. But how do you clean them before cooking? The first step is to rinse the snails in cold water. This will remove any dirt or debris. Next, you need to remove the snail's "operculum." This is a small, hard plate that covers the snail's opening. To do this, gently insert a toothpick or small knife under the operculum and pry it off. Now the snail is ready to be cooked!
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