How do you cook snail?

Answer 1

In the US, helix snails are usually purchased a dozen to a can. They are packed similarly to canned clams, in salted water (brine) with a few other spices.

When ready to use, the "escargots" would be drained from the canned brine,

placed in/on an escargots plate (porcelain) with drawn butter, minced garlic and chopped parsley (traditional)

And placed in a hot oven 400-500 degrees fahrenheit, or under the broiler (only if watched intently) or (if you're lucky enough to have) under the salamander.

Only need to boil the butter (a couple/few minutes) and NOT brown the garlic. If you burn the garlic, through it all out, it's ruined.

A fancier presentation would be to buy especially sold shells to pack the snails, butter and flavoring into to cook and serve in. There would be instructions on their use on the packaging.

Thyme, Tarragon and other herbs are popular additions to the garlic butter.

WARNING: Please warn your first time snail diners that the escargot plates (actually ramekins) are extremely hot and stay that way for some time and they can easily burn themselves with the first bite.

As Julia would say: "bon appétit"

Answer 2

you cook snails in a non stick pan so the snails dont stick and then feed them to your teacher :P