Recipe for Escargot: Without the Shells

Escargot absorbs the flavors in which they're cooked. Beyond those flavors, they have some earthiness, which I can only correlate to a cooked mushroom. This brings me to my next point. Most people wondering what Escargot tastes like are actually wondering what the texture might be, which is also very similar to a cooked mushroom. When properly cooked, there is a small bite with a remaining softness. It's just enough to know it's there but not overly mushy and certainly not tough or chewy as most people might imagine.

This recipe utilizes a garlic butter and herb mix and a fantastic cheese blend for the flavor. Pair this with a bottle of good white wine and a toasted French baguette, and you've got yourself a romantic and beautiful appetizer.

Escargot can vary in price depending on where you buy or order it. In Omaha, for example, an order of six is $13.95. The same type of dish at a New York restaurant will cost about $18.00.

That said, I'm assuming the snails themselves come from a very similar place and are also canned, just as they are for this recipe. Of course, you aren't getting the chef's experience to cook them for you. Nevertheless, the can of two dozen snails I recommend for this recipe can easily be ordered on Amazon at a very affordable price.

So, weigh your options and what you're looking for. Do you want to create an experience for yourself, your family, and your friends by making this recipe for escargot? Or maybe you'd rather pay more and have someone create that experience for you?

I say you do both!

There are quite a few types of snails eaten all over the world. However, when cooking escargot, I recommend going for the premium snails, and there are three kinds I recommend sticking with.

Turkish snails, European garden snails, and Roman or Burgundy snails. In this Recipe for Escargot, I chose to use Burgundy Snails.

The Wild Burgundy Snails that I used are from the Burgundy region of France, as the name might suggest. They are wild caught as opposed to many out there that are farmed and are one of the highest quality snails you'll find imported into the US. They can be ordered in small, large, and very large. I prefer the very large versions, but if you or your family are new to Escargot, you may want to start with a smaller size.

This may be a little surprising, but these snails come in a can! They are already purged, deshelled, and cooked, making the whole process super easy.

Escargot is French for "Snail," a delicacy much like caviar and truffles.

There are snails in bodies of water and on land. However, land snails are the ones used to make escargot. Also, if you're questioning the health benefits or lack thereof, rest assured, snails are low in fat, high in protein, and consist mainly of water.

Now, with all of that being said, I don't recommend searching around your backyard for some snails to cook up. You see, snails can ingest pesticides and eat other poisonous chemicals that would be very dangerous for human consumption. In fact, the snails that are consumed are purged, then removed from their shells, and finally cooked. Some restaurants and home cooks alike will place the snails back into a shell and then add the butter and herb mixture. In this recipe for escargot, I did things a bit differently, omitting the shells altogether.

You'll typically find Escargot as hors d'oeuvres on high-end menus across the US. One of which I highly recommend. If you find yourself in Omaha, Nebraska, and would like to try some of the best Escargot, check out M's Pub in the Old Market. You won't be disappointed!