SNAILS

What are Snails?

Snails are terrestrial or aquatic mollusks of the Helicidae family, known for their spiral shell. They are consumed in many parts of the world, especially in Mediterranean and French cuisine.

Properties of Snails

• Low in calories: Snails are an excellent source of high-quality proteins and have a low fat content.
• Rich in minerals: They contain iron, magnesium, phosphorus, calcium, and zinc, which are essential for bone health, immune function, and energy production.
• Source of vitamins: They provide vitamins from the B group, especially B12, important for brain function and red blood cell production.
• Antioxidant properties: They help fight cellular aging and damage caused by free radicals.
• Low in cholesterol: They are ideal for people looking to maintain healthy cholesterol levels.

Varieties of Snails:

There are several species that are consumed, among the most common are:

Common snail (Helix aspersa): It is the most consumed variety, especially in Europe.
Garden snail (Cornu aspersum): Found in temperate climates and common in Mediterranean cuisine.
Sea snail (Haliotis spp.): Also known as abalone, highly valued in some cultures, especially in Asia.

Main producing countries

France: It is one of the largest consumers and producers of snails. French cuisine is famous for its dish "escargots de Bourgogne".
Spain: Especially in regions like Galicia and Andalusia.
Italy: Also consumed in various regions, such as Tuscany.
Greece and Turkey: They have traditional dishes that include snails, especially in rural areas.
Mediterranean countries: Snails are popular in many nations like Morocco, Tunisia, and Algeria.

How to consume or prepare them

Basic preparation: Snails should be cleaned well before cooking. If they are garden snails, they need to fast for 2-3 days to purge any residues. Then they are boiled in salted water.
Cooking: Snails can be cooked in various ways:
Bourguignon style: Cooked with butter, garlic, parsley, and onion.
Provençal style: Prepared with a mixture of butter, garlic, parsley, breadcrumbs, and spices.

L'aplec del caragol and the best snail recipe - Mentta Blog