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crosby_p Aug 2, 2007 04:54 AM

Have a lovely can of imported snails and am looking for something to do with them other than traditional escargo...something different. Any suggestions?

  1. s
    scunge Aug 2, 2007 07:18 AM

    My Sicilan grandmother would often make Babalusa (land snails) in the shell live .sometimes cooking them with cucuzoo longo (long light green summer squash) garlic tomato,basil or parsley,and olive oil and it wasn't a red sauce.I make the canned broiled with evo, butter garlic and parsley and lightly browned bread crumbs.I heard with artichoke hearts they're good

    1. Candy Aug 2, 2007 08:20 AM

      There is a lovely recipe in Saveur for Snails in a parsley sauce. Itwas a few years ago. You might try their web site archives fr it.

      1. m
        MakingSense Aug 2, 2007 08:58 AM

        Hilarious article from a recent Salon about catching your own garden snails, raising them for the table and what you have to go through to prepare them. There is a recipe included for stuffed mushrooms that you can probably adapt that sounds delicious. At least you don't have to go through the preliminary steps which would turn most people against escargot forever and ever amen! http://www.salon.com/mwt/food/eat_dri...

        1. TheGloaming Aug 2, 2007 10:52 AM

          How about a Spanish tapas dish? I've seen it made with and without chorizo. This recipe doesn't include it, but I reckon you could add some if you like...


          1 Reply
          1. re: TheGloaming
            crosby_p Aug 8, 2007 03:37 AM

            Oh Oh Oh....this is fantastic...I tried it first and it was so good I'm going shopping for more snails today!!!

          2. k
            kobetobiko Aug 2, 2007 10:59 AM

            Other than the traditional way with garlic and loads of butter, you can try to mince them and mix with mushroom and cheese as filings, and fill them into phyllo cups or make phyllo triangles!

            1. OCEllen Aug 2, 2007 12:03 PM

              In a simple tomato sauce with garlic and basil, they are delicious. You can even put them over a little pasta. (I, by the way, used to pick snails in my California garden, feed, then prepare them from 'scratch'! I live in a snail free area now, darn it!)

              1. JungMann Aug 2, 2007 02:12 PM

                Snails are a traditional ingredient in tapas. You could try a rustic summer tapas of snails, rabbit and green beans.

                2 Replies
                1. re: JungMann
                  crosby_p Aug 3, 2007 04:42 AM

                  Thanks everyone...it all sounds wonderful...looks as if I will have to buy more snails to try them all!!

                  1. re: JungMann
                    JungMann Aug 3, 2007 06:30 AM

                    EDIT: I meant paella, not tapas. That's what I get for looking at take-away menus while posting on CH!

                  2. mgl Jan 4, 2008 12:26 PM

                    this is overdue..but for perhaps anyone else looking for ideas with snail: my italian family also made them right in the shell (you can buy shells, to present them in, and put snails right from can-rinsed- into shell) make a paste with lots & lots of butter, some olive oil, & finely chopped parsley. Bake. Add white wine to pan scraps, after removing shells w/ snails, and pour the sauce in bowls w/ shells. Serve with crusty bread to soak it all up.
                    also, recently, i had a paella with snails, rabbit, chorizo, chicken leg, and some other stuff. you could experiment with that, or try to find recipes...
                    the other thing to remember with snails, is they feed on finnochio-- or fennel. so, it is nice to cook them with that anisette flavouring, to bring out what is naturally in their composition. you can use wild fennel and garlic, try looking up recipes for snails + fennel, or you can place the snail sauteed in fennel onto a round of polenta & bake. good luck!

                    1. h
                      hungry_pangolin Jan 4, 2008 06:55 PM

                      Again, waaaaay late, but...

                      Snail and sorrel soup!

                      I first had it in Strasbourg. The basic recipe is, Snails, white wine, butter, onions, sorrel, carrot, leeks, chicken stock, salt, pepper, flour. You start by sauteeing th snails in butter, then add the onions, carrot, and leek. Add the flour. Add the white wine, and deglaze. Add the sorrel. Then the chicken stock. Season with salt and pepper. Garlic is optional, but, to my mind, is always to be recommended.

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