To begin your snails mariniere, firstly gather and prepare all the ingredients.
Add the oil to the pan and place on a medium to low flame.
Add the shallots and garlic and cook until softened.
Add the wine an reduce by half.
Add in the cream.
Bring the cream and wine to a simmer.
Add in the snails and parsley and cook for a couple of minutes until the snails are hot throughout.(over 75°c).
Mix well to ensure the heat is distributed evenly.
Snails mariniere is a twist on the classic French dish moules marinière (mussels in the marine style).
On this occasion we have used the Helix Aspersa Muller, which are a smaller variety of snail. The Helix Aspersa is by far the most commonly consumed snail being well known for its quality of meat.
Additionally, they are higher in protein than chicken, contain Omega 3 and are high in other nutrients. Visit our article about snails in Chef-e-pedia or visit L’Escargotiere’s nutrition page for more information on nutrition.
We have also used a tiger bread bowl here, but a sourdough bread bowl, commonly used for other dishes like New England clam chowder would work really well.
We recommend you use breads with a good firm crust, rather than soft, so that the sauce soaks into the crumb, but doesn’t break through the crust.
Interestingly, both mussels and their land based cousins snails (esgargot) are molluscs. Consequently, you do need to be aware that the mollusc allergen is relevant to both.
L’Escargotiere (Bowland) Ltd supply the snails used in the recipes. They farm snails near Clitheroe, Lancashire. Snail farming (heliculture) has been around since Roman times and although widely farmed across Europe roughly over 80% is still picked from the wild.
Due to the influence of French, Italian and Spanish cuisine across the globe, farmers cannot keep up with the demand. Being a UK based farmer L’Escargotiere can deliver anywhere in the country.
Take a look at these other recipes, if you’re looking for other interesting ways to use snails, rather than just the classic “with garlic butter”: