Helix Escargots | By Saveurs de la Terre | Imported from France (XL, 1 Pack)

These are an excellent value!

Excellent quality and quantity! First can served with green peppercorn sauce with cognac. Nest will be more traditional butter and garlic

We've been escargot fans for decades. We love starting off a fancy dinner with a ceremonious presentation of snails stuffed into shells drenched in a garlicky butter bath. We've always thought canned French escargot snails were Helix Aspersa. Reading about the popularity of escargot and the increased demand for snails, it's become evident snail shortages have forced suppliers to look outside France to fill the pipelines. The Saveur de La Terre snails were delicious and we'll probably purchase them again. Because of the garlic butter mix we serve them in, we really couldn't distinguish whatever came out of the can in comparison to the cheaper Achantina species that are grown and harvested in Indonesia. Our Saveur de La Terre can did not identify the snail species packed inside the can. Reading on the net recently France imports 95% of its "burgandy" snails from eastern Europe......mostly from Russia and Poland. It also sounds like the gigantic size canned escargot snails are mostly the achatina species from Indonesia. Like I said, drowning the snails in garlic butter makes all of them taste wonderful.

Didn’t give it a 5 in principle alone lol. Damn good for what it is. Cook with pasta, olive oil, lemon , parsley, garlic, and parmesan. Good stuff for a can and not chewy either. Excellent.

OMG! These were soooooo good! So good in fact that I overdosed. I made my favorite seafood appetizer, escargot, using several different online recipes but used this brand item about 3 months in a row and I overdosed. Escargot used to be a mainstay in restaurants for decades, but now you have to search to see if they even have it on the menu. But now that I can make it at home, I'm proud that I did it, but have had my fill until the next craving.

They were awesome. Nice size, not to big, not to small.

A wonderful product. Drain them, wash them in a couple of changes of cold water, then drop them into a pot of white wine and good chicken stock (1 to 1 ratio) and aa pinch of salt. Bring to a boil, then immediately drop to a simmer and cook for 5 minutes. Let them cool in the broth. Proceed with your compound butter.Big merci to Andre Soltner of the late Lutece.

Used them in my escargots de Bourgogne, simply delicious.