Got Snails?
Have you ever had too many snails in your yard and didn't know what to do with them?
The edible European Brown Snail or Brown Garden Snail, Helix aspersa, is the common garden snail (Fr. "escargot") considered a pest in the gardens and yards of California. Also known in France as the Petit Gris or vineyard snail, it was probably first brought to the North American continent about 1850.
The ecology movement has made many citizens aware that good natural food abounds in their own area, free for the taking. Snails, for example, could be properly prepared and used as food rather than being poisoned, and the brown garden snail is an excellent example of this. These snails are about 1 to ½ inches in diameter and ½-inch wide when mature. Mature snails are best for cooking there is more, and tastier meat and the shells are easier to remove; immature snail shells are thin and thus difficult to work with.
Collecting is best done about two hours after dark (snails are nocturnal creatures) and preferably only moving snails should be taken. The collection area should be lightly watered in late afternoon to bring snails out of hiding.
So, if you are looking for a low calorie, high protein dish, go hunting in your own backyard. Maybe you'll prepare Stuffed Snail Shells tonight. Here's a recipe brought to you by UC Davis:
- Simmer cleaned, blanched snail meat in salted water until tender.
- Chop snail meat, mix with minced garlic, and sauté in olive oil or margarine, about 5 minutes.
- Stuff cleaned shells with the chopped, seasoned meat. Seal shell opening with garlic butter.
- Place under broiler for a few minutes until butter bubbles. Serve immediately. Bon Appétit!
“I don't like to eat snails. I prefer fast food.”
-Roger von Oech
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