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The Achatine snail originated in East Africa, but, through commerce and trade, has spread into Asia where it is now commercially bred. These snails can grow quite large, weighing up to a pound! For the purpose of escargot, they are cultivated to the same size as the European Helix snail that westerners have been eating for centuries.
Imported from Indonesia, this product enables you to make escargot at home. Each can contains 72 Achatine snails (unshelled) preserved in water, salt, pepper, laurel and cloves. Easy to prepare, just put each snail in a shell and garnish with a butter sauce. Put them in the oven and serve as soon as the butter starts to sizzle.
Shells are sold separately.
Customers most agreed on the following attributes:
from H H ,Texas on 10/22/2008
with purle onions .or with any vegatables you want!!!
from Fort Collins on 10/21/2008
It was easy to prepare and tasted great.
from Kingston, NY on 10/17/2008
These snails are very good for the price. Someone complained about a smell. Just rinse
them off.
My entire family loves escargotf!
I have been using these for years. I prepare half a can of them with 5 cloves garlic, minced, 1/2 c. unsalted butter, room temp, 1/2 c. chopped flat leaf parsley, 1/4 c. heavy cream, Kosher salt & pepper to taste. Melt 2 tsps. butter and saute garlic for 1 min. Put in food processor along with the remaining butter, parsley and heavy cream, process until smooth. Remove 1 tbls. of this mix and add into a saute pan along with escargot. Heat 5 min.& keep warm. Heat remaining butter mixture, add S&P to taste. Put escargot on serving plates or into shells and pour butter, garlic mixture over the top. You CAN'T beat this!
from HH,TX on 7/28/2008
The best way to it snails is when you cook them with pearl onions and stir-fry vegetables or with artichoke hearts and pasta or you staffed tomatos and bell peppers with rice and snails or,or,or, .....snails are good for everything!!!!And they are very healthy food .Andreas
Nice Snails I will keep buy them as long as they taste the same,and the price is unbeatable.Bravo !!!! Andreas
[1 of 1 customers found this review helpful]
from tampa, fl on 5/26/2008
week night dinner with my hubby, fast, easy and delicious.
[2 of 2 customers found this review helpful]
These are the exact ones that the restaurants use to stuff in the shells. I know since I write restaurant reviews and have chef friends. I bought these for entertaining at home and very pleased with the quality. These are the perfect size to stuff into shells or just to toss with pasta or serve on crackers. Saute it in a little garlic butter and you've got restaurant quality escargot. I'm confused about the negative reviews on here. These are super tender and have great flavor. They come seasoned with some light spices, hardly noticeable and are so easy and quick to heat up. Heat these slowly and gently for tender escargots.
Best cooked with lots of butter and seasoning of choice.
from Tampa Bay, Florida on 1/23/2008
The price and quantity were excellent. The product itself was a big dissapointment. I was hesitant about purchasing it, but after reading the positive reviews, I was willing to give it a try. The smell and appearance was so unappealing, that I tossed the entire can. I will stick with the burgundy snails (by Henri Marie, sold on igourmet.com).
I love escargot, but these were the best I have ever had. If God made anything better he kept it for himself. All you need is a little garlic and butter and you have a feast for the mouth. Great price and you get a large number of escargot. If you like escargot, I recommend you buy this product.
from Modesto, CA on 1/4/2008
Served in a garlic-parsley-chive-butter/olive oil sauteed white wine sauce with a dash of nutmeg and tarragon, these shell-less morsels were a Christmas Day hit! An easy hors d'ouvre when plopped upon a baguette slice, the compliments about tenderness, sweet flavor and succulence made me embarassed to say I'd just opened a can. They actually made a few anti-snail people escargot converts! Having ordered additional cans, I was able to send a couple out the door for the New Year's Festivus!
from Lowber,PA on 12/23/2007
I used the Escargot in butter and garlic
from Kissimmee,FL on 12/12/2007
Made these with Garlic,Butter and White wine. The following week we cruised, Husband said he preferred these to those served on the ship.Good size,quality,texture and flavor. they season very well also
from San Diego, CA on 11/1/2007
This is line is perfect when you are looking for a snail that is ready to be flavored. I have used them for things as diverse scallops & snails with a champagne beurre blanc to Paella. Large and tender, they will not disappoint.
[1 of 1 customers found this review helpful]
I was skeptical about this product for two reasons; they were inexpensive and they were from Indonesia. I was pleasantly surprised! They were large, tender and very flavorful. I cooked them in butter and garlic and also in pastry. They were excellent.
Thought I was back in Paris.Wonderful size and texture. Had to modify your recipe just a little.
We ate 1 can of 36 with some French bread and wine. Completely forgot about Dinner. My suggestion to all if you like escargot this is a great Buy.
Very good, tender escargot. Works great served in shells or without. Would definitely recommend. Can't beat the price!
excellent quality, very reasonable price. I make them, freeze, then seal in airtight bags as special gifts for special friends and family
Excellent quality and value.
It doesn't get much better than this - great quality and a truly reasonable price for such a gourmet treat! All you need is a bit of butter, white wine, garlic, and thyme. If you don't have snail shells, mushroom caps do nicely.[...]Kind regards,Lisa Ivers
The Escargots are so huge that luckily the shells I bought were big enough. Great product