Snails Helix Lucorum (Very Large) Unshelled, 8 Dozen

Large Helix Lucorum Snails is a pack of eight dozen Helix Lucorum escargots — very large, cooked and unshelled, in the professional catering format. Helix Lucorum is the large Turkish snail widely used by French chefs. As a result, it is the industry benchmark for escargot preparation. Furthermore, at eight dozen per pack this is ideal for restaurant service or a substantial dinner party. In particular, the very large size of each snail makes for a visually impressive and generously portioned dish.

About Helix Lucorum — The Escargot Standard

Escargots are one of the oldest and most celebrated ingredients in French cuisine. They have been eaten across the Mediterranean for thousands of years. In particular, the Romans considered them a great delicacy. Furthermore, classical French gastronomy elevated the escargot to a dish of real refinement. As a result, it became a fixture on the menus of Burgundy and across France. However, the snail most widely used in professional French kitchens today is not the native Helix pomatia of Burgundy. In particular, Helix Lucorum — the large Turkish or Balkan snail — is now the industry standard for escargot preparation. This is because it is larger, more consistent in size and widely available. Additionally, it has the rich, earthy, slightly mineral flavour that the classic garlic and parsley butter preparation demands. Moreover, it holds its texture during cooking and pairs beautifully with strong aromatics.

The snails available from The Artisan Food Company are supplied cooked and unshelled in a pack of eight dozen — the professional catering format. As a result, they are ready to use immediately after opening. Furthermore, the unshelled format offers maximum versatility. In particular, you can serve them in traditional shells with garlic butter, bake them in a gratin dish, stuff them into pastry or incorporate them into sauces. However, the classic preparation remains the finest. A generous snail in a shell, filled with beurre d’escargot and baked until the butter is bubbling — this is one of the great simple pleasures of the French table. Additionally, the large size of Helix Lucorum makes a spectacular presentation. Moreover, eight dozen snails is a generous quantity ideal for restaurant service or a serious dinner party.

How to Cook & Serve

To get the very best from Large Helix Lucorum Snails:

• For classic escargots au beurre d’escargot: make a compound butter of softened butter, garlic, shallots, flat-leaf parsley, sea salt and a pinch of nutmeg.
• Place each snail in a shell or a snail baking dish and top generously with the compound butter.
• Bake at 220°C for 8 to 10 minutes until the butter is bubbling vigorously and beginning to brown at the edges.
• Furthermore, serve immediately with a warm baguette — the garlic butter pooling in the shell is the essential accompaniment.
• Alternatively, incorporate into a sauce with white wine, shallots and cream for a classic escargot ragout over pasta or gnocchi.
• Additionally, snails work beautifully in a rich Burgundy-style red wine braise with lardons, mushrooms and thyme.

Perfect Pairings

Large Helix Lucorum Snails pairs beautifully with:

• A chilled Chablis, white Burgundy or a Mâcon-Villages — the classic Burgundian pairing
• Crusty French baguette to absorb the garlic and parsley butter — absolutely non-negotiable
• A light Pinot Noir or Gamay if serving in a red wine sauce preparation
• Fresh flat-leaf parsley, lemon and good French butter as the essential aromatics throughout

Storage: Keep refrigerated once opened and use within 3 days. Snails can also be frozen — pack into an airtight container and freeze for up to 3 months. Furthermore, defrost overnight in the fridge before use. However, once defrosted do not refreeze. The unshelled format means they are ready to use straight from the pack. Delivered chilled.

However you serve them, Large Helix Lucorum Snails brings the authentic flavour of the French table to any kitchen. Moreover, escargots prepared well are one of the most memorable and impressive dishes you can put in front of guests.