In France, cooked snails are a common appetizer.
Les Escargots is a staple French appetizer of cooked snails. There are a variety of ways the snails are prepared for different flavors. Usually, the snails are raised on farms and fed cereals so that there aren't toxins in their stomachs. In most instances, the snail is removed from its shell, gutted, and then cooked for human consumption. However, some forms of Les Escargots involves cooking the snail while it is in its shell.
History
Snails have been consumed for thousands years by humans. Snail shells have been excavated in different sites in large quantities throughout the world in human dwellings from prehistoric times. Many cultures considered them a delicacy. Now, they are considered a French dish. There are an estimated 116 types of snails that are edible today. In addition, an estimated 40,000 tons of snails are consumed each year worldwide.
Escargots de Bourgogne
Escargots de Bourgogne, also known as burgundy snails, and is one of the traditional and most popular varieties of escargots. This version involves cooking land snails in garlic and parsley butter. The burgundy snail is considered a true specialty item in France and because of huge demand, the collecting of the snails is controlled by the French government. This dish is traditionally served on a special "snail" plate and usually in the shell, but on some occasions, the snails will already be removed from their shells.
Petit-Gris
Petit-Gris means little grey or Helix Aspera if going by the scientific name. These snails tend to be smaller than the Escargots de Bourgogne. Petit-Gris along with Escargots de Bourgogne are the most popular snails to eat. These snails also tend to be cooked in garlic and butter, sometimes with the addition of other herbs.
Escargots Recipe
Preheat oven to 400 degrees Fahrenheit (205 degrees Celsius). Get a stick of butter, 1 1/2 tablespoons minced garlic, and 2 tablespoons of well-chopped parsley. Put them into a food processor to create mixture. This is the seasoning that goes on the snails.
Open the can of snails and place them into the shells. Apply the butter-parsley mixture, filling in any cavities in the snail shell.
Put the snails on a pan and place in oven for 12 minutes. Remove from oven, allow a few minutes for them to cool, and then serve.
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