Snails, with Garlic Butter, 12 in a 156g pack

£13.29

In stock

SKU: MSAWHFP51 Categories: ,
About Product
What's it like? Our garlic butter snails are of the finest quality, infused with aromatic garlic, offering a delectable and indulgent culinary experience.
  • Our Garlic Snails are sourced directly from France.
  • The snails' shells are stuffed with garlic butter on a metal tray.
  • Includes 12 Snails in a 156g pack.

Why not try:

  • Classic Escargots à la Bourguignonne: Cook the snails in the oven. Serve the escargots with crusty bread for dipping in the flavorful garlic butter.
  • Garlic Snail Pasta: Sauté minced garlic and chopped shallots in olive oil until fragrant, then add the snails and gently cook. Toss the snails with cooked pasta (such as linguine or spaghetti) and a sprinkle of grated Parmesan cheese. Finish with a squeeze of lemon juice and a garnish of fresh parsley.
  • Snails with Creamy Garlic Sauce: Heat the snails in a pan with butter until warm. Remove the snails and set them aside. In the same pan, melt butter and whisk in flour to create a roux. Slowly whisk in heavy cream and minced garlic until the sauce thickens. Return the snails to the pan and simmer until cooked. Serve the snails with the creamy garlic sauce over mashed potatoes or toasted bread slices.
  • Snail and Mushroom Vol-au-Vent: Sauté sliced mushrooms, minced garlic, and diced onions in butter until softened. Add the snails and heat until cooked. Stir in a splash of white wine and heavy cream. Simmer until the sauce thickens slightly. Serve the snail and mushroom mixture in vol-au-vent pastry shells for an elegant appetizer or light meal.
  • Snail and Spinach Salad: Cook the snails in the oven. Toss baby spinach leaves with a light vinaigrette dressing. Arrange the snails on top of the spinach and sprinkle with toasted pine nuts and crumbled goat cheese. Serve the salad as an appetizer or light lunch option.
Nutritional Information

Nutrition Facts (Per 100g)

VALUES OF COOKED PRODUCT PRODUCT (PER 100G)
Energy (kJ) 1448
Energy (kcal) 351
Fat (g) 33.7
of which Saturates (g) 21.3
Carbohydrates (g) 3.4
of which Sugars (g) 1.6
Fibre (g) 0
Protein (g) 8.4
Salt (g) 1.3
Cooking Instructions

Cook from frozen. Pre heat oven to 200C / Gas 7. Remove any plastic wrapping from tray and put tray in oven. Should be ready after 8-10 minutes – as soon as the stuffing starts to simmer.

Ingredients

Helix lucorum escargot meat (mollusc) 50%, butter (milk) 38%, parsley 6,1%, garlic 3,5%, shallot, salt, spices and aromatic herbs (contains celery)

Allergen Advice: For allergens, see ingredients in BOLD

This products contains shell which are not edible.

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