I thought they would be oogy.
Tried them last year, and they were divine. It could have been the seasoning/flavoring, but oh…so good.
There isn’t much that doesn’t taste good when it is drenched in garlic butter.
Is anyone else reading the title as ‘Freshcargots’?
Let’s experiment!
OK, you can drench canned snails, or just about anything, in garlic butter with herbs, and it will taste delicious, if you like garlic butter with herbs.
I have had canned and fresh snails. The canned taste something like the tin they were packed in, with undertones of mud. The fresh taste like something else entirely; they have a complexity of flavor and texture that must be experienced to be appreciated. Also, snails are pretty nutritious.
I am looking for a sourse for either prepared snails, vacuum packed (not canned), or fresh snails that I might have to dote on for a few days before cooking and eating.