Snails are edible and very popular in restaurant menus the world over. Garden snails can be bought cooked, in a packed tin. Or you can carefully clean and prepare them at home after removing all the toxins.
You’re better off buying the snails in a tin that have the shells with them too.
Traditionally cooked with garlic and butter in escargotieres – earthenware pots with indentations, snails are best consumed with small forks or custom-made tongs.
Here is an easy escargot baking dish recipe:
7 ounces butter, softened
5 tbsp parsley, chopped
2 cloves of garlic, crushed
4 tbsp bread crumbs
2 dozen snails, canned, drained and rinsed, with shells
Salt and pepper to taste
Preheat the oven to 200 degrees Celsius. Mix all ingredients except the snails in a bowl.
Scoop out a little mix and stuff it into each shell, followed by a snail and the stuff it with more mix.
Transfer to an escargot and bake for ten minutes, or till the butter bubbles up.