When it comes to the world’s most popular species, the three ones that top the list are the Turkish snail (Helix locurum), the European Garden Snail (Helix aspersa), and the Roman or Burgundy snail (Helix pomatia). They’re known for their impeccable texture and flavour. These three shell slugs are the heart of some of the most expensive escargot dishes. Add garlic, butter, and herbs to these tender morsels, and they become the most delicious and luxurious dishes you’ll find especially in French restaurants.
Where Do They Come From?
Pomatia, locurum, and helix aspersa come from different parts of Europe. But all three can be found thriving in the wilderness around the Alps in Eastern France. The escargots come out looking for food after heavy rains. During the fall and winter months, these snails come together to survive the colder season and Escargot harvesters collect them at this time.
They are hand picked from this region unlike the ones that come from the snail farms that are growing their mollusks in man-made ecosystems. They are collected in the wild, placed in a basket, and then brought to the processing center.
How Are Escargots Processed?
Once they’re delivered to the production center, the snails will undergo inspection and cleaning. They will be separated by species and each harvest of every type of mollusk gets a lot number. Each lot will then be removed from the shells. After that, the meat will undergo flash boiling using jacketed steam kettles to get rid of all the contaminants.
High tech machines are used to calibrate the snails. Their weights are measured and make sure that they’re all uniform so that the perfect size snails are used for creating large as well as extra large products.
These calibrated meats separately cooked in vats of aromatic broth that’s made of coriander, turmeric, salt, and water to finalize their flavour. Then, they’re packed with the broth in cans and then pasteurized. Meanwhile, the smaller meats are placed back in their shell along with a tasty garlic herb butter paste. Escargot producers sell empty shells or those with the meat and spread.
However, most of their productions value come from those tins containing the meat and broth. Every tin has just one species of snail. A container for retail may contain 12 meats while the big ones contain 72 meats, which are perfect for French restaurants Myrtle Beach.
Call The Brentwood Restaurant & Wine Bistro if you are looking for a great French restaurant in Myrtle Beach.
The Brentwood Restaurant & Wine Bistro
4269 Luck Ave
Little River, SC 29566
https://www.thebrentwoodrestaurant.com/
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