Helix Escargots | 7oz - 3 Pack | By Saveurs de la Terre | Imported from France (XL, 3 Pack) | Snails |

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.

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

I worked at a restaurant that used this brand of escargot, so now I only use these. They are the perfect size and fit nicely in my Staub.

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.

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.

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

Good size and very tasty. Pic may not look great but trust me.... Yummy !!!! Preheat oven to 375`F. Put snails in escargo dish, smother with garlic butter (I melted butter then blended garlic into it first) (No salt needed,,, these are great as is) topped some with Parmesan cheese & some with cheddar. Baked at 375 degrees F till bubbling. Bread/crostini on yhe side to soak up extra garlic butter.(Cheddar cheese made it a bit oily but still good)