Helix Escargots | 7oz - 3 Pack | By Saveurs de la Terre | Imported from France (XL, 3 Pack) | Snails |

Used them in my escargots de Bourgogne, simply delicious.

They were awesome. Nice size, not to big, not to small.

We ordered these along with the escargot porcelain serving dishes to have over the New Year's holiday. We love escargot and found this brand and the size of the escargot to be a great product. They were nice and plump and large as promised and have been cleaned very well, no grit. Now that we have the proper serving dishes for them we will be sure to order in the future. One thing to keep in mind though, plan ahead as the large ones are not always in stock the closer you get to the holidays. The Saveur brand is excellent and to be enjoyed by connoisseurs of escargot!

We've been escargot fans for decades. We love starting off a fancy dinner with a ceremonious presentation of snails stuffed into shells drenched in a garlicky butter bath. We've always thought canned French escargot snails were Helix Aspersa. Reading about the popularity of escargot and the increased demand for snails, it's become evident snail shortages have forced suppliers to look outside France to fill the pipelines. The Saveur de La Terre snails were delicious and we'll probably purchase them again. Because of the garlic butter mix we serve them in, we really couldn't distinguish whatever came out of the can in comparison to the cheaper Achantina species that are grown and harvested in Indonesia. Our Saveur de La Terre can did not identify the snail species packed inside the can. Reading on the net recently France imports 95% of its "burgandy" snails from eastern Europe......mostly from Russia and Poland. It also sounds like the gigantic size canned escargot snails are mostly the achatina species from Indonesia. Like I said, drowning the snails in garlic butter makes all of them taste wonderful.

Actually not too bad for being out of a can. Not much else I can say about it a it will depend on how you prepare them. I use a butter/garlic sauce and they came out fairly good. Not restaurant quality but not bad either.

They make a hell of a Christmas Eve appetizer. Used the classic recipe of butter, garlic, parsley, oven.

These snails are the best quality I have ever tasted outside of a restaurant and from a can and at a much better price than I have seen them for elsewhere. They are a higher price than other canned escargot but their smoothness and flavor are worth it, especially if escargot are a special treat for you. I have never found grit or parts of shell in them either.These do not have to be stuffed into shells, I simply put them in a small oven proof bowl, after rinsing well and shaking the water off in a colander - with chives, garlic bits, a tiny bit of garlic salt and place pats of butter on top, pop them into a 375 degree oven for 15 minutes and they are ready.

So good