Sabarot Snail/Escargots in Tin with Empty Shells
These snails from Sabarot are meaty, chewy, and delicious. They’re easy to cook, and will be great for special dinners.
TASTING NOTES FROM THE CURATOR
Sabarot snails/escargots are detached from their shells, and packaged separately. For each order of Sabarot Snail/Escargots, you will get a tin of the snail meat, and a separate container with empty shells. This makes the escargot ready and easy to cook and enjoy.
Snail isn’t an all that strange food for Filipinos, and these ones from Sabarot are of very high quality. You might think they’ll taste and feel slimy, but its texture and flavor are actually far from that. They’re meaty, chewy, and delicious, with a texture reminiscent of clams. Its flavor is enjoyable and could be compared to chicken and fish. It has a pleasant earthiness to it, evocative of mushrooms.
PREPARATION AND PAIRINGS
Here’s a very simple recipe for escargot that will definitely impress your dinner guests:
- Very carefully rinse out each shell (they’re delicate), and arrange them in one layer in a baking dish. Set aside.
- Prepare a butter mix by combining good quality butter, finely chopped shallots, finely chopped parsley, minced garlic, salt and pepper. Make sure they are fully combined.
- Place a good dollop of the butter mixture into each of the Sabarot snail shells. Carefully place a snail meat into each shell. Cover with more butter.
- Cook in a preheated oven at 200C until butter begins to boil.
- Serve immediately.
THE FRENCH SPECIALIST OF GRAINS
Sabarot was born in 1819, when Jean-Pierre Sabarot bought a mill in Haute-Loire, France. Over 200 years, and seven generations later, the brand has become a benchmark in quality grains. With traditional know-how combined with modern technology and a respect for high standards, Sabarot continues to blaze the trail.
An unopened can of snail meat will keep in its tin for up to a year. Keep it in a cool, dry, dim area, like the pantry or a cupboard. Once opened, use immediately.