Recently an encounter with Snails at Café Rouge has left Everythingfood wondering about the history of snails in cooking. They are of course molluscs, sea creatures and taste exactly like Mussels.
So why are they considered Gourmet? It all dates back to the Ancient Romans who viewed them as a delicacy, with trade of snails similar to that of truffles in the modern day. The eating of snails can be seen across history in many cultures including China and Nigeria. What relates these cultures is each one used to consider snails as a delicacy.
In modern day France, Escargots are part of gourmet cooking and are served as an appetiser. As they are a mollusc and taste like mussels, holding the same texture and flavour, they go great in any seafood dish – spaghetti marinara, as part of a paella, the possibilities are endless if you try to steer clear of them as a standalone food product to be cooked in a particular way. In fact, a lot of Chinese seafood recipes include snails as an ingredient.
The French style usually includes snails cooked and included in a sauce which can vary quite a bit, but usually includes wine as a base. The point is the French version of cooking snails turns the snail into the focal point of the dish. As an appetiser, it works really well.
Once Everythingfood has procured some snails and experimented a little, we shall put up a recipe for you to try yourselves. If you have never tried snails but like seafood, give them a go because you will love them.