Ingredient of the Month: Snails

Snails have been eaten in various European regions since prehistoric times and were highly regarded by the cultures of antiquity. Ancient Romans were known to cultivate special vineyards in which the snails could feast and fatten. 

They’ve also been eaten in Asia since times immemorial. Despite their popularity in both Italy and China, they seldom, if ever, turn up on Chinese or Italian restaurant menus in America, perhaps because Americans tend to associate snails with French gastronomy.

The best-known varieties today include the petit-gris. Fresh snails are available year round and can be found in specialty markets. If you cannot find fresh snails, other sea critters such as whelks or even conch work well. In a pinch, you can always use canned snails.

How to prepare live snails: Click here
Ingredient of the month archive: Click here