edible snail
Quick Summary
Edible snails, known as escargots, are a delicacy, particularly in French cuisine. These land snails are technically mollusks and are often classified as seafood. The most prized species for escargot is Helix pomatia, also called the Roman or Burgundy snail. Other edible species include H. lucorum and Cornu aspersum.
Snails are typically boiled, removed from their shells, and then cooked in butter, garlic, and herbs. While nutritious, being low in fat and high in protein, it's crucial to eat them cooked. Undercooked snails can transmit parasites like the rat lungworm, which can cause serious neurological issues.12
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