Premium Escargot Wild Burgundy Snails – Rated Number One – Best For Escargot Recipes, Various Sizes … (16 Dozen Petit)

My wife requested snails for a milestone birthday dinner, and these fit the occasion perfectly. I cook frequently but had never prepared them, though I had eaten them several times. I was immediately surprised at how good they smelled in the can, how consistent they were in size, and ultimately how delicious they were - indistinguishable from anything I had eaten in haute cuisine restaurants. If you enjoy snails or even if you're looking to experience them first hand, this is a very high quality way to do so in the comfort of your own home. That said, these are restaurant quality and you will be sacrificing little other than the service.I prepared them two ways explained in Thomas Keller's Bouchon cookbook, though using slightly different equipment. In both, you're essentially just packing the snails in compound butter and heating till bubbling. I used a mini 24 count muffin pan to simultaneously heat both. I'm including the methods below to show that the preparation is simple, fast, and a lot less intimidating than one would think.The compound butter was made with room temperature unsalted butter, chives, parsley, shallots, salted garlic paste. I used a food processor to evenly distribute, but honestly wish I had done it by hand because it would have been easier clean up and just as fast. I used Plugrà butter for its low water content, but you could use something else, make your own ghee, or even use regular unsalted butter - I doubt the water content matters that much.For the natural presentation I bought the 36 pack of extra large shells from Amazon, rinsed and dried a dozen of them making sure to rotate the shells to thoroughly drain. I inserted the snails into these, taking care that they all went in the same direction. They fit really nicely and easily, with enough room to pack in the compound butter (using a teaspoon to pack was really fast, easy, accurate, and way less of a hassle than piping). I wound up tossing the shells but to reuse, they can be rinsed with hot water, simmered in vinegar, rinsed again, and dried at low heat (200F or lower) in the oven.The remaining 12 snails were served with puff pastry rounds that I made slightly in advance to fit over the muffin cups. I placed the remaining snails directly into the mini cups, though if you wanted to do a nicer presentation you could use a purpose made snail dish or even silicone cupcakes liners. I then packed the butter directly on top.The whole pan of 24 went in the oven for about 7 or 8 minutes - until the butter was bubbling. I placed the puff pastry rounds on top of each unshelled snail, returned to the oven for 30 to 60 seconds to reheat the puff pastry, and then served.

Great Taste and size of the escargot

Why did you pick this product vs others?:quality and quantity excellent

I prepared them the traditional way. Well with the garlic and parsley they tasted good. But I have never eaten snails so gritty. It was like with some (20/30 %) we were eating gravel as well. Disappointed.

To those who love snails, I can say this was/is a great experience. I recommend La Maison d'Escargot for a quick bite for lunch or dinner.

Bought these for my sister’s birthday along with shells - smell, texture and taste were great, a big hit

The snails were fantastic. Highly recommend.

Great appetizer. Started with sautéed garlic and onion minced in butter and herbs(oregano and thyme). Rinsed the escargot, drained and added to the sautéed onions and garlic. Then using biscuit dough covered each in separate space in ceramic tray. (Some had two escargot) then baked with leftover biscuits in “Big Green Egg”, until browned. Plenty of juice to sop up with the biscuit pieces.