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This entry was posted on Tuesday, October 14th, 2008 at 6:00 am and is filed under Gourmet Appetizers, Seafood. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
There are two distinguished types of French Escargot available – Helix and Achatines. Escargots Achatines are usually served in a garlic butter sauce, and are a larger species so there is more meat in each shell. Contrary to what may people think, Escargot is a high-protein dish with a very low fat content and a taste similar to albacore.
For my first experience with Escargot Achatines, I chose the 3.5 ounce container from Terroirs D’Antan, France. The snails were already cleaned and prepped, so all I had to do was slide the pan into a 400 degree oven for 15 minutes. The garlic-flavored appetizers were delicious, with a light flavor and smooth texture.
Overnight shipping was spendy for this item, but overall this was an excellent experience and I look forward to having them again!