Escargots, Very Large Snails

Roland® | #26043

Conveniently pre-cooked and shelled, Roland® Escargots have a tender texture and mild flavor. Cook them in red wine or a garlic butter sauce with sliced French bread for a simple and classic hors d’oeuvre. Serve them in shells, on snail plates, or in mushroom caps for a visually captivating presentation.

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Preparation and Cooking Suggestions

1) Drain contents and place a snail in each shell, which has been rinsed in boiling water. 2) Cover with butter sauce as in recipe below. 3) Place the prepared snails in a hot oven (about 400˚F) until snail butter is bubbling.

Snail Butter: For one dozen snails: Blend 6 Tbsp. butter, 1 finely chopped garlic clove, 1 tsp. finely chopped shallots, 1 tsp. finely chopped parsley, salt & pepper to taste. A dash of Brandy, Port or Madeira may be added.

Product Category

Seafood and Proteins



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Special Order

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Warning: CA Prop 65