Quick Answers
Eating snails is an uncommon experience for most people. Here are some quick answers about what snails taste like:
- Snails have a soft, rubbery, yet crunchy texture when cooked properly.
- Their flavor is mild, slightly nutty, with hints of mushrooms or chicken.
- When cooked in garlic butter or other flavorful sauces, they absorb those flavors well.
- The taste and texture depends a lot on how they are prepared and what species of snail it is.
- Overall, they are pleasantly meaty, savory, and rich – but the experience is very unfamiliar at first!
Snail Texture
The texture of snails is one of the most notable things about eating them. When properly cooked, snail meat has a characteristic texture that is soft and rubbery, yet still a bit crunchy.
The French chef Julia Child described the texture as a “chewy, slippery, resilient, elastic crunch.” It’s a very unique mouthfeel that takes some getting used to. The meat is not tough or chewy like calamari, but has more give and squishiness to it.
Properly cooking snails is important for texture. If undercooked, the snail meat can become tough and rubbery in an unpleasant way. If overcooked, they can become unpleasantly slimy. When cooked just right, they maintain that softly crunchy, squishy texture.
The species of snail also impacts texture. Smaller snails like petit gris tend to be more tender, while larger garden snails can have a chewier, more resilient meat.
Preparation Methods
How the snails are prepared makes a difference in the final texture:
- Poached or simmered – This gentle cooking keeps them tender.
- Sautéed or fried – The high heat firms them up a bit more.
- Baked – Results in a firmer, drier, chewier texture.
- Steamed – Keeps them softer and more tender.
In most recipes, snails are either poached, simmered, or sauteed which maintains that classic soft but resilient snail meat texture.
Snail Flavor
In terms of flavor, snail meat has been described in many ways:
- Mildly nutty or mushroom-like
- Similar to chicken or game birds
- Brothy or meaty
- Buttery, salty and garlicky when cooked with those ingredients
By itself, snail meat has a mild, subtly earthy and nutty flavor. It does not taste strongly fishy or gamey. The flavor is somewhat similar to mushrooms or chicken breast meat.
However, snails are almost always seasoned and cooked with flavorful sauces and ingredients:
- Garlic butter – The most classic preparation, this infuses buttery, garlicky, parsley flavors.
- Wine or broth – Poaching or braising snails in wine, broth, or stock adds savory, meaty flavors.
- Herbs and spices – Thyme, bay leaf, parsley, Old Bay seasoning, pepper, and other strong seasonings are commonly used.
- Shellfish essence – For a more decadent dish, the poaching liquid may contain lobster or crab or shrimp stock.
The snails readily absorb the flavors they are cooked with. The blend of the mild, earthy snail flavor with the garlic, butter, and other seasonings is what creates the classic escargot taste.
Snail Species Differences
There are over 500 species of snails around the world, but not all are edible or tasty. The most common snails used in cooking include:
| Species | Characteristics |
|---|---|
| Helix pomatia (Burgundy snail) | Large, up to 2 inches across. Firm texture, robust flavor. |
| Helix aspersa (Garden snail) | Common large species, up to 1 inch across. Meatier texture. |
| Cornu aspersum (Brown garden snail) | Smaller brown snails, mild delicate flavor. |
| Otala lactea (Milk snail) | Medium-sized, creamy white meat, tender texture. |
| Cantareus apertus (Apertus snail) | Tiny snails, only about 1/2 inch. Smooth tender texture. |
| Helix lucorum | Called “escargot turc,” small Turkish snails. Delicate texture. |
| Helix pomatia (Petit gris) | Very small snails, tender and subtle flavor. |
The species makes a difference in size, texture, and flavor. Smaller snails tend to be more tender while larger garden snails have a chewier, more robust texture and taste.
Farmed vs Wild Caught
Most edible snails today are farmed specifically for escargot. This helps avoid contamination and environmental concerns with wild snails.
Farmed snails are fed a controlled diet leading to a milder, cleaner taste. Wild caught snails vary a lot more in size and flavor depending on their diet and habitat.
Eating Snails for the First Time
If you have never tried snails before, it can help to start with a dish that combines the snail meat with familiar flavors:
- Escargot baked in puff pastry with garlic-herb butter
- Pasta with escargot in a white wine or garlic sauce
- Snails cooked in a tomato sauce, chili, or stew
The rich, savory sauces and accompaniments help balance the unique texture of the snail meat if you are uncertain about it.
Starting with smaller snails like petit gris can also make the experience less overwhelming at first try.
It’s recommended to sample at least 2-3 snails to allow your palate to adjust to the new flavors and textures. Keep an open mind and think of it as an adventure in trying unique foods!
Snail Caviar
In addition to the meat, another edible part of snails is the snail caviar. Inside the body of the snail is a coral-colored gland called the hepatopancreas. This functions similarly to the liver and pancreas in mammals and is sometimes called the snail “liver.”
The hepatopancreas has a grainy, beady texture and a stronger, more concentrated flavor than the meat. In some dishes, it is removed from the snail body, lightly fried, and used as a garnish or topping analogous to fish roe or caviar.
Health Benefits
In addition to being a unique gastronomic experience, snails provide some health benefits as well:
- High protein – Snail meat is between 15-20% protein, more than most other animal meats.
- Low fat – Snails have less than 2% fat, making them a lean protein source.
- Vitamins and minerals – Snails provide iron, selenium, magnesium, potassium, copper, and zinc.
- Prebiotics – Snail mucin contains prebiotic compounds that may improve gut bacteria.
As such, snails can be part of a nutritious diet and provide benefits beyond their unique taste and texture.
Snail Cooking Tips
Properly preparing snails helps bring out their best flavor and texture:
- Look for plump, active snails that quickly retract into their shell when touched.
- Soak snails in water with salt or vinegar to help purge them.
- Slowly poach, braise, or simmer snails before final cooking method.
- Cook using moist heat methods like sautéing, simmering, or baking en papillote.
- Don’t overcook – snail meat becomes unpleasantly rubbery.
- Season snails with herbs, garlic, shallots, wine, broth, or butter.
- Serve snails with bread, garlic butter, parsley, or in flavorful sauces.
Following traditional French techniques for preparing escargot helps ensure tender, succulent texture and delicious flavor in the final dish.
Where to Try Snails
Some locations to enjoy quality snail dishes include:
- French restaurants – Look for escargot burgundy style on menus.
- Portuguese and Spanish restaurants – Often serve grilled snails called “caracol.”
- Specialty gastropubs – Some feature exotic foods including snails.
- Adventurous fine dining spots – Chefs may create snail appetizers.
- Food festivals or food tours – Can offer a chance to sample snails.
- While traveling – Many areas in Europe serve local snail varieties.
You may also find canned escargot online or in specialty grocery stores. This lets you prepare snails at home.
Snail Breeds for Raising Snails and Cooking
For those interested in harvesting their own snails, some common breeds include:
| Breed | Characteristics |
|---|---|
| Helix aspersa (Garden Snail) | Very large and common in Europe, North Africa, California. Hearty and easy to farm in gardens. |
| Cornu aspersum (Brown Garden Snail) | Originally from the Mediterranean. Tolerant of a wide range of climates when farmed. |
| Otala lactea (Milk Snail) | Originally from Spain and Portugal. Heat and cold tolerant. Grows well in captivity. |
| Helix pomatia (Roman Snail) | Very large edible snail from southern and central Europe. More picky to raise and cold sensitive. |
When raising snails for cooking, key factors are size, growth rate, hardiness, and taste. The most common options tend to be varieties of Helix, Otala, and Cornu genera which balance those criteria well.
Purchasing and Storing Snails
When buying snails for cooking at home:
- Purchase live snails or canned/frozen snails from a reputable seller.
- Avoid cracked or damaged shells and snails with unusual odors.
- Store live snails in a ventilated container in cool, humid conditions.
- Place snail eggs in a secure container with air holes and damp soil.
- Cook live snails within 2 days for best flavor and quality.
- Use canned snails within 3-4 days after opening.
Proper handling and storage keeps the snails healthy, active, and safe to cook.
Serving and Eating Snails
To fully enjoy eating snails:
- Use specialized fork – Escargot forks have thin, curved tines perfect for pulling the meat out.
- Cut garlic bread slices – Bread helps sop up the garlicky butter.
- Chew slowly – Savor the unique texture and flavor.
- Try different preparations – Grilled, stewed, pasta, etc.
- Pair with wine – A light white wine complements escargot well.
Having the right tools and mental approach allows snail newbies to become snail foodies!
Conclusion
For the adventurous eater, trying snails provides a unique experience to sample new flavors and textures. Properly prepared snails have a tender, vaguely meaty quality with savory umami richness from their cooking liquids.
While unfamiliar at first, an open mind will discover snails to be pleasantly tasty, especially when complemented by garlic butter, herbs, and other seasonings. They can be the starting point of a lifetime of enjoying exotic cuisine.
