May 24th is National Escargot Day, which begs the question… Why eat snails?

Just like white truffles and caviar, escargot (which in French means, “edible snails”) is one of the finest delicacies in the world—and similarly to other specialty foods, it’s considered by many to be a bit peculiar. Escargot the dish, is cooked land snails, and this delicacy is prepared and enjoyed across the whole world. Snails are an excellent form of protein, tasty, low in fat, and (since they can’t run very fast) they’re probably pretty easy to catch! May 24th, or National Escargot Day for foodies in the know, is the day when it’s time to put this small but important dish into the spotlight.

So, how exactly did stuffed snail shells rise to fame and secure their coveted place on five-star menus? According to Smithsonian Magazine, humans were actually enjoying snails as long ago as the Stone Age, roasting the molluscs over open fires. They’re believed to be the first animals farmed by man for consumption.  Now that we are no longer in the Stone Age, though, preparing escargot can be a delicate and time consuming task.

France, historically, is where escargot snails come from—and the most sought-after wild snails are collected around the Eastern Alps. Unlike Champagne or certain types of caviar, though, the delicacy does not have to come from France in order to be sold as escargot on a menu—escargot just refers to the French style of preparation. In fact, many places around the world (large parts of Europe, the Mediterannean, and various African countries) use snails in dishes similar to escargot.

Before you go and start foraging, it may not be the best idea to just go grab a bunch of snails from your backyard and throw them in a pan.  But if you can’t make it out on the town for some fine dining à la française anytime soon (or can’t afford the price tag), fear not—there are ample places to buy escargot via the Internet. High quality canned escargot, pre-made escargot (garlicky and ready to eat), and frozen escargot are all widely available via companies like Caviar Star, the Gourmet Foodstore, Wild Fork Foods, iGourmet, Wholly, and Peconic Escargot. Escargot price varies depending on the type of snail, where you purchase it from, and whether or not you’re dining out. From online retailers like those mentioned above, fresh snails will cost anywhere from $13 per dozen to $15 per dozen. At a restaurant like Benoit in New York, escargot as a dish will cost $25 per dozen or $22 for the appetizer at Balthazar.

If you’re one of the culinary courageous, have purchased some snails and are raring to prepare the dish, know this: the snails must be purged, removed from their shells, and then cooked—usually in butter, wine, or a broth of some sort. To be served, escargots are then placed back in the shells and garnished with sauce or herbs. Most often categorized as an hors d’oeuvres, escargot can be an ingredient in many different dishes nowadays, like Chiocciole a picchi pacchi in Sicily, Kohli bourbouristi in Greece, and peppered snails in Nigeria. You can even buy canned escargot. While there are a multitude of snail types eaten around the world, premium escargot comes in the form of Turkish snails, European garden snails, and Burgundy snails.

For those who have never tried the delicacy, escargot is typically served slathered in delicious garlic butter alongside (or atop) crusty dipping bread. The flavor of the snails alone, though, is quite mild—some compare it to that of mussels—and it’s known for a chewy, smooth texture. When it comes to how to eat escargot, you should consider investing in the whole kit and kaboodle to properly enjoy the dish. You’ll want to buy a set of pronged escargot forks for getting the snail meat out of the shell, baking pans for preparation, and serving plates that feature little indentations where you place the shells.

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