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Snails

Ice Globe with mango granite and pomegranate disk
Ice Globe with mango granite and pomegranate disk
Snails

A little trick to serve snails if you do not have snail plates: Arrange a toasted, large, thick slice of country bread in each plate and place each snail, pushing gently into the bread with the shell. That should hold the shells on the plate and will automatically soak up all of the garlic sauce that spills out. This soaks up the sauce without the work

Overview of our healthy easy snails recipes

Haddock and Snail Aioli by Hotels Lucien Barriere Deauville

Haddock and Snail Aioli

Old fashioned snails by Yvonne Haller

Old fashioned snails

Portuguese Escargot by Yvonne Haller

Portuguese Escargot

Snails stew with tobacco herbs from Luberon by Edouard Loubet

Snails stew with tobacco herbs from...

Sweetbread fricassee and snails with coriander by Ralph Berendsen

Sweetbread fricassee and snails with...

Our featured healthy easy snails recipes

Haddock and Snail Aioli by Hotels Lucien Barriere Deauville

Haddock and Snail Aioli

Old fashioned snails by Yvonne Haller

Old fashioned snails

Portuguese Escargot by Yvonne Haller

Portuguese Escargot

Snails stew with tobacco herbs from Luberon by Edouard Loubet

Snails stew with tobacco herbs from Luberon

Sweetbread fricassee and snails with coriander by Ralph Berendsen

Sweetbread fricassee and snails with coriander

Other healthy easy snails recipes 

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Haddock and Snail Aioli

Chef: Hotels Lucien Barriere Deauville

Haddock and Snail Aioli Aioli is a French sauce made by mixing potatoes, eggs, garlic, and olive oil into a smooth, creamy mixture resembling mayonnaise. It originates from Proven?al cuisine, where it is served with meat, fish,...

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Old fashioned snails

Chef: Yvonne Haller

Snails are eaten all around the world, and this simple recipe makes them accessible even to cooks who've never tried them before.

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Portuguese Escargot

Adapted from The Frugal Gourmet by Jeff Smith Snails are a common food in Portugal and this Portuguese recipe is simple to prepare. Look for medium-sized snails, still alive, in ethnic markets. Piri Piri oil is also...

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Snails stew with tobacco herbs from Luberon

Chef: Edouard Loubet

Snails stew with tobacco herbs from Luberon is truly and exotic dish! This recipe hails from the books of well-know chef, Edouard Loubet of Le Moulin de Lourmarin. This recipe is for the advanced cooks and would take a lot of...

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Sweetbread fricassee and snails with...

Chef: Ralph Berendsen

Sweetbread fricassee and snails with coriander Snail is another food that is appreciated in France and often considered as a "strange" food by foreigners. France is the biggest snail consumer in the world with 40,000 tons...

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