This is done by feeding the snail clean salted water and/or lettuce leaves. When ready they are plucked, dropped into hot water and cleaned out of their shell. The stomach is removed and the cleaned snail is cooked with garlic butter, chicken stock or wine.
Snails are high in protein and low in fat content with an estimate of 15% protein, 2.4% fat and about 80% water.
They are served either in the shell or in specially made plates sizzling hot with sliced bread.
An average tin of snails cost can be recovered in at least 2 hearty servings.