L’ESCARGO HELIX ASPERSA MAXIMA (GROS GRIS) JAR.

Helix Aspersa Maxima, widely recognized as the Gros Gris or Large Gray snail, is a culinary treasure appreciated for its distinct taste and texture, particularly revered in Mediterranean cuisine. Adding to its allure, this species of snail, raised in the unique environment of Lebanon, not only delights the palate but also brings potential health benefits to the table. These snails undergo a meticulous cooking process, spending 35 minutes at 120°C, ensuring a perfect balance of tenderness and firmness, thus enhancing their unique flavors and contributing to the overall culinary experience.
In the realm of nutrition, Helix Aspersa Maxima boasts a nutrient-dense profile, serving as an excellent source of lean protein, essential amino acids, and an assortment of vitamins and minerals. Its significance as a protein source contributes to muscle development, immune function, and overall cellular health.
This particular snail variety, nurtured in the Lebanese landscape, contributes to the dietary palette with its rich iron content, playing a crucial role in maintaining healthy iron levels essential for efficient oxygen transport in the body. Furthermore, substantial levels of magnesium and vitamin B12 in Helix Aspersa Maxima support critical bodily functions, with magnesium influencing muscle and nerve function, and vitamin B12 being pivotal for neurological health and red blood cell formation.
The addition of Lebanese origin imparts a regional flair to the snail’s culinary journey, enhancing its unique profile. Moreover, the snail mucin, found in their secretion, has sparked interest for potential anti-inflammatory properties, although further research is required to fully understand and confirm these attributes.

Ingredients:
Escargots (mollusk) of Gros Gris (Helix Aspersa), cooked with shell, water, salt.

Additional Information

The snails you will receive are ready to be consumed; all you need to do is rinse and drain them before preparing them according to your recipe. Recommended methods: Drain the snails and garnish with seasoned butter (recipe below). Reheat in a conventional oven and serve as soon as the butter begins to sizzle. Seasoned butter filling: for a dozen snails, mix 50g of butter, 7g of finely chopped parsley, 4g of garlic, 2g of shallot, 1.5g of salt, and a pinch of pepper. Gourmet idea: You can also enjoy these snails with olive oil, pepper, and salt, with a side of tagliatelle, on a pizza, or in a quiche.

$20.00

Out of stock