Escargot

Escargot.jpg

Escargot, the French word for snail, has been a culinary delicacy for thousands of years.

The best-known varieties today are the vineyard (or Burgundy) snail and the petit-gris. The vineyard snail, grows to about 1 3/4 inches and has a yellowish brown shell. These snails dine on grape leaves and are considered the best eating.

The smaller French petit-gris, which is about 1 inch in length, has a brownish-gray shell and flesh.

Traditionally, snails are served baked in the shell with a sauce of garlic, shallots, parsley and butter.

Selecting and Storing Escargot

Fresh snails are available year-round and can be found in specialty markets. Canned snails and packaged snail shells are available in gourmet markets and many supermarkets.

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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