There are many species of edible Escargot snails, but the most popular ones are Helix Aspersa and Helix Pomatia or Escargot de Bourgogne, or Burgundy Snails. The helix varieties tend to be more plump and tender. Escargot snails are categorized and sold by size, ranging from small to extra large. Escargot or snails are commonly sold canned. Canned snails are cooked prior to canning. The cooking liquid may be as simple as water, salt, and spices, or it may also contain some vegetable matter.
Before use, the snails should be thoroughly drained and then rinsed under flowing water. Snails can be served in their shells, snail plates,or mushroom caps. Rinse before using. Soak or simmer snails in wine to enhance their flavor
Escargot is typically cooked with butter and/or wine, and then returned to their sterilized shells and served with a sauce and accompaniments such as garlic, herbs or nuts. Escargots are low in fat, high in protein and have a high amount of essential fatty acids.
This can contains 72 snails.