Mollusks, snail, raw

Snails prepared for the table, most familiar as French escargot, have a chewy, slightly firm texture and a mild, earthy flavor that readily takes on whatever they are cooked in, most classically garlic butter, parsley, and white wine. They are typically simmered or blanched first to tenderize them, then finished in a sauce or baked briefly in their shells or in small ramekins under a garlic-herb butter. Spanish and other Mediterranean kitchens also stew snails with tomatoes, chili, and cured pork in more rustic preparations, often served as tapas alongside crusty bread to soak up the sauce, with a squeeze of lemon on the side.

Snails intended for eating need to be purged of impurities before cooking, a step usually handled by the supplier or through a resting and rinsing process; most home cooks buy them canned or frozen and already prepared, along with the small shells for serving if desired. At 90 calories per ounce serving, snails are a lean option that delivers 32% of the Daily Value for protein per 100 grams alongside 60% for magnesium and 33% for vitamin E, a combination that makes them a distinctive occasional protein choice built around a rich butter or sauce rather than an everyday staple.