Foraged and collected from the Sierra Nevada Mountains, these wildland snails are then tended and cared for by our resident Heliciculturist (snail farmer). Mary (as she is known) keeps the snails on a strict diet of basil. The snails are de-shelled and lightly blanched with basil water to further enhance flavor prior to packing and shipping. 

For optimal results, the escargot (French for “snail”) should simmer in vegetable stock or wine of choice for 30- 45 minutes; this helps to release the infused herb flavor making them extremely tender. 

It is recommended to finish the snails by sautéing them with butter, garlic butter, or Café de Paris butter (as the French are traditionally known to do). Serve with warm bread and garnish with fresh herbs.

Why eat snails/escargot? Snails are virtually fat-free, carbohydrate-free, and sugar-free. They are rich in iron, selenium, magnesium, potassium, and phosphorus and are an excellent source of lean protein. Similar to other mollusks, snails/escargot are a good source of the amino acid tryptophan, which helps the brain produce serotonin (which is believed to help regulate sleep, memory, appetite and digestion, mood, social behavior, and sexual desire …) But you can eat them because they are delicious and unlike any mollusk you will ever eat.



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