Canned snails (escargot)
Boiled vine snail meat in juice, with a delicate mushroom taste, for baking with garlic butter.
Canned snails (escargot) are boiled meat of edible vine snails in their own juice or a light brine, firm, slightly rubbery, with a delicate mushroom taste, ready to use. They are baked in shells (or dishes) with garlic-parsley butter, added to vol-au-vents, stews, with pasta and into the Burgundian escargot dish.
Calories, proteins, fats and carbohydrates per 100 g of product
Canned snails (escargot), Raw: Calories 90.0 kcal, Proteins 16.1 grams, Fats 1.4 grams, Carbohydrates 2.0 grams per 100 g of product.
Recipes with this ingredient
Burgundy snails are one of the most exquisite dishes of French cuisine, originating from the Burgundy region. This delicate snail meat is baked in a fragrant creamy garlic sauce with parsley and shallots. The dish has a deep, rich flavor where creamy softness combines with the spicy notes of garlic and the freshness of greens. Traditionally, snails are served in shells soaked in butter and spices, and before serving, they are baked to perfection. They pair wonderfully with white wine, baguette, and fresh vegetables. This dish is a symbol of refined French gastronomy that awakens the taste for life and highlights culinary mastery.
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Baked grape snails in sauce are an exquisite dish of French cuisine with a rich history. Snails, or escargot, have been a delicacy since Roman times, and France has made them a true culinary symbol. In this recipe, tender snails are infused with the aroma of butter, garlic, and shallots, creating a harmony of flavors. Crispy breadcrumbs add a textural note, making the dish more rich. Baked to a golden crust, they melt in the mouth leaving a pleasant aftertaste. This treat is perfect for festive occasions and fine dining dinners. The snails are served hot with a glass of white wine to enhance their rich taste and aroma.
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