The preparation of snails is key to the cooking process.
Prior to cooking, the snails must been clean inside. This means you must make sure there is no food inside them.
Snails that have been stored inside a container for more than four days will have no food left inside them and are therefore clean.
However, snails which have just been taken from the pen have been eating and are usually full of food.
So, before you can use them you must wait for them to become clean inside. To do this you need only to keep them from eating.
Put them in a container where they can get no food but plenty of air. You can use a covered basket or a net sack.
Put the basket or sack in a cool place away from the sun. After four days the snails will be clean inside.
All snails must be washed and boiled just before cooking them.
First, put them in clean, cool water with a little salt and vinegar.
After a short time the water will begin 10 turn white and you will know that the snails are being washed inside.
When the water is very white, take the snails out and empty out the old water. Then put them again in clean, cool water with a little salt and vinegar.
Continue to wash them this way until the water no longer turns white. Then you will know that the snails are completely washed.
Now put the snails in boiling water, again with salt and vinegar, and boil them at least five minutes. The snails are now ready to be cooked.
Escargot, better than snails
Roman snails indicate that you are in an area rich in calcium.
Our favourite recipes
Click here to browse some of our favourite snail recipes from across the web.
Deep-fried Impaled Garlic Butter Snails
Try celebrity chef Heston Blumenthal's delicious gothic recipe for garlic butter snails.
Spicy Snails
Try this spicy Spanish treat, combined with ham, tomatoes and pepper.
Flame-Grilled snails
A French tradition whether at home or whilst dining out.
Escargots à la Bourguignonne
The garlicky sauce in this dish is almost as delicious as the escargots themselves
