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snail

The snail gives more protein intake than beef, it is also rich in magnesium, calcium and vitamin A. Discover the recipes based on snail, nutritional values of snails, the number of calories, the contributions in vitamins, iron, etc .... on Friends & Food

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

Recipe Suggestion

421

Calories
Snails with parsley butter
Snails with parsley butter
Meat Healthy recipe
Nutrition
Values per 100 grams

Calories
90 Cal
Lipids
1 G
Cholesterol
50 Mg
Sodium
70 Mg
Potassium
382 Mg
Carbohydrates
2 G
Protein
16 G
Sugars
0 G
Vitamin B
0 Mg
Vitamin C
0 Mg
Iron
3 Mg
Magnesium
250 Mg
Food fibers
0 G
Calcium
10 Mg

FAQ

How to choose snails ?
When you buy snails, look for living molluscs that are active and react when you touch them. Avoid the snails that are dead, which have an unpleasant or which are wet. The shells must be clean and intact, without cracks or holes. The snails are often sold already cooked and prepared, so check the freshness of the sauce or the garnish used.
How to keep snails ?
Snail can be kept in their shell for several days in the refrigerator. To keep them, get them out of their box, remove the excess moisture and store them in an airtight container. You can also freeze them in their shell or in a freezing bag. Congélé snails can be kept for several months.
How to cook snails ?
Snails are often served as an aperitif, especially in France where tradition has it that we taste Burgundy snails. To prepare snails, you must first take them out of their shell, clean them and cook them. You can then cook them with butter, garlic and herbs for a classic recipe, or associate them with other ingredients such as mushrooms, cheese or ham.
What are the varieties of snails ?
There are more than 100,000 snails in the world, so there are many varieties. However, here are some common examples: The Burgundy snail (Helix Pomatia), which is often used in the kitchen. The Petit-Gris snail (Helix Aspersa), which is also used in the kitchen. The garden snail (Cornu Aspersum), which is often used as a edible snail.
What dishes go well with the taste of snails ?
Burgundian snails, which are snails baked in a sauce made from butter, garlic and parsley. Perseladed snails, which are snails cooked in a sauce made from parsley, garlic and butter. The snails in a crust, which are snails wrapped in a puff pastry and baked in the oven with a garnish made of butter, mushrooms and aromatic herbs.

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Index of Ingredients