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The French have at all times been adventurous a little more than other Europeans. When it comes to their national cuisine, the first thing that comes to mind is snails. Yes, it was the French who taught the whole world to enjoy shellfish dishes. Most of our contemporaries think so, although in fact these gastropods were used as food in ancient times.

General characteristics

Snails can be found, perhaps, in any corner of the planet, and in terms of the number of species they are second only to insects. They belong to the class Gastropoda, which includes terrestrial, freshwater, marine snails and slugs. ^[1]. Their ancestors are one of the most ancient representatives of the animal world. Archaeologists say that the first gastropods lived on our planet 500 million years ago.

Representatives of gastropods are able to adapt to a variety of living conditions. They do not require much food. Slugs differ from snails only in that they lack an exoskeleton (shell). Representatives of different types of land snails can differ significantly from each other, in particular in size. Some representatives of the species do not even reach 10 mm, while giant individuals over 30 cm live on the African continent.

Most snails move very slowly – about 1 mm per second, leaving behind a slimy trail. It is thanks to mucus that gastropods are able to move on almost any surface without damaging themselves. They are deaf, but their sight and keen sense of smell, which is the main thing for these animals, allows them to navigate the terrain. The snail shell grows with it and finally hardens when the snail reaches adulthood.

Another uniqueness of these animals is that they are hermaphrodites. Each snail combines male and female reproductive organs, and after mating, both partners lay eggs.

The average life expectancy of gastropods varies from 2 to 7 years. But in captivity, they can reach the age of 15, and some are able to live for almost a quarter of a century.

Shellfish in world culture

In the modern world, the role of snails is usually limited to cooking, but this was not always the case. In the past, some peoples considered gastropods to be “unclean” animals, from which there is no benefit, which cannot be said about the ancient Greeks, who determined the time of harvest by snails: they saw “houses” on stems, which means that the gods allowed to reap the fruits. For the ancient Babylonians and Egyptians, snails were a symbol of eternity, and the Aztecs generally idolized this mollusk and considered it the god of the moon. The first information about the use of these gastropods in food also refers us to antiquity. It is known that the ancient Romans did not disdain snails, and this protein-rich meat often appeared on the plates of the nobility and the poor.

Types of gastropods

There are about 110000 species of snails, but only 3 species have gained worldwide fame: the giant African snail, grape snail and Helix aspersa.

African giant

Achatina (or giant African snail) is one of the largest representatives of land molluscs. The size of adult representatives of this species can exceed 30 cm in length. If the ambient temperature drops below 2 degrees Celsius, Achatina hides in its conical shell and hibernates. On especially hot summer days, the animal can also fall asleep, fleeing from excessively high temperatures. Interestingly, in the event of a severe drought, African giants can sleep in their “house” for up to 3 years.

The birthplace of Achatina is Africa, but biologists have noticed that these creatures feel very good on the islands of the Caribbean and the Pacific Ocean. Eating plants, these gastropods bring a lot of trouble to agriculture. Farmers are even more frightened by the fact that Achatina breeds very quickly: one snail lays about 200 eggs at a time, almost 1200 per year.

In world cooking, Achatina meat is not considered edible. First of all, due to the high risk of being infected with parasites. Meanwhile, the inhabitants of Africa, this danger does not stop. They eat Akhatin themselves and sell the meat of giant clams to tourists.

French delicacy

But who does not require special introduction is the grape (or garden) snail (Helix pomatia). This species is most often found in our gardens, kitchen gardens, parks. It is these gastropods that are the hallmark of French cuisine. Helix pomatia is eaten with appetite by gourmets in the best restaurants in Europe, calling them Roman or Burgundy snails.

The largest populations of grape clams can be found in Austria, Belgium, Germany, Romania, Spain, Ukraine, Great Britain, Luxembourg and some other countries on the continent. Meanwhile, these edible snails, being very unpretentious, are already successfully mastering the countries of Asia, Africa, Oceania and America. For a comfortable life, they need moderate sun and high humidity.

Helix aspersa

This type of snail is one of the most famous in Europe. On the one hand, Helix Aspersa has earned the reputation of a garden pest, and on the other hand, it is revered as a mollusk with valuable healing properties. Their yellow or cream shells rarely exceed 3-4 cm. Previously, Helix aspersa was difficult to find outside their natural range (Western Europe, North Africa, the Middle East). But recently, these gastropods have been actively exploring the territories of the USA, Canada, Mexico, Argentina, Chile, South Africa, New Zealand, where they are believed to have arrived along with freight traffic. One Helix aspersa lays about 500 eggs per year.

This type of snail is also considered edible. However, Helix aspersa received its main popularity and application in the field of cosmetology.

Useful material

Biologists have calculated that the average snail is 80% water, 15% protein and 2,4% healthy fat. In particular, the meat of these shellfish contains essential fatty acids, calcium, iron, selenium, and magnesium. They are rich sources of vitamins A, E, K and B12.

Snails are ideal for a fat burning diet. The calorie content of a 100-gram serving does not exceed 90 kcal ^[2]. At the same time, the delicacy will provide the body with the maximum amount of proteins (about 16,5 g) and the minimum dose of carbohydrates (no more than 2 g).

Regarding fat, nutritionists have calculated that a serving of gastropods contains less than 2 g of fat. But the main advantage is not even in this, but in the high content of omega-3 fatty acids. For example, snails contain eicosapentaenoic acid (almost 120 mg per 100 g of product), which is one of the main components of omega-3. Cardiologists advise a daily intake of 250 mg of these fatty acids to reduce the risk of cardiovascular disease.

If we talk about the vitamin and mineral composition, then 100 g of snails is:

• 3,5 mg iron (more than beef)
• 250 mg magnesium (much more than beef, pork, chicken, or fish)
• 382 mg of potassium;
• 272 mg of phosphorus;
• 70 mg of sodium;
• 10 mg of calcium;
• 1 mg zinc;
• 0,4 mg of copper;
• 27,5 mcg selenium;
• 0,5 mcg of vitamin B12;
• 0,1 mg of vitamin B6;
• 100 IU of Vitamin A;
• 5 mg of vitamin E;
• 0 μg of vitamin K;
• 0,1 mg riboflavin;
• 1,4 mg of niacin;
• 6 µg folic acid;
• 65 mg choline ^{[3] [4]}.

Useful Properties

Hippocrates also wrote about the benefits of snails for human health. The ancient Greeks noticed that the mucus left by gastropods smoothes scars and is useful for treating skin diseases. ^[5]. Over time, scholars confirmed that Hippocrates was right. Mucus contains substances that act as antioxidants and anti-inflammatory agents. ^{[6] [7]}. The secret secreted by snails is believed to be the only natural source of copper peptide, a scar-relieving substance. It has also been observed that gastropod secretory fluid is effective against warts and age spots. Since ancient times, gastropod mucus has been used to treat bronchitis, whooping cough and other diseases of the respiratory system.

The meat of these shellfish contains glycoprotein, which is believed to have anti-cancer properties. ^[8]. Also, snail dishes are considered useful for people with cardiological problems.

Snails have a number of advantages. Below are some of them. ^[9]

Top 5 benefits

1. Snails – an excellent source of lectin, which has anti-cancer properties, stimulates the immune system.
2. The mucus of these gastropods is rich in allantoin, collagen and elastin – components that help in the treatment of skin diseases and bone fractures. ^{[10] [11]}. Copper peptide from shellfish helps smooth out scars.
3. The secret secreted by these mollusks is an important source of oligosaccharides. This liquid treats acne, moisturizes the skin, improves its color, protects against adverse environmental influences. ^[12].
4. Sea snails contain a specific substance that is useful for people suffering from depression, Parkinson’s disease and drug addiction.
5. In the bodies of slugs with shells, scientists have found a substance that stimulates the production of dopamine (the hormone of happiness), which is necessary for people with neurological disorders.

Snails on a plate

People have been eating snails for thousands of years. These creeping “houses” (mainly of the grape type) have long become part of various national cuisines. Many consider them a tasty and nutritious option for a snack or main course, but perhaps the main lovers of snails are the French. Their “crown” dish is gastropods with garlic, spices and butter. Italians and Greeks will offer guests snails with various sauces as an addition to pasta. Gourmets from Spain, Portugal, Germany, America will not refuse dishes from gastropods.

Every year in the world people eat millions of kilograms of snails, and the French annually celebrate May 24th Escargot Day (gastropod dish). Despite such a high popularity of this dish, improperly cooked ground clams can cause poisoning or a more serious disease caused by parasites. Snails living in the wild require especially careful processing. Some of them can carry parasites that cause meningitis.

How to cook snails

To try snails, it is not necessary to look for a French restaurant and pay a large amount for a delicacy. You can make your own traditional escargot. The main product for the dish can be bought at the supermarket (some sell frozen snails), or you can collect them yourself. Snails from expensive restaurants are no different from those that we see almost daily in the yards. The only thing before cooking “wild” gastropods, it is advisable to clean their stomach, and then everything is according to the recipe. You will get escargot with garlic sauce, like French chefs.

So, the first stage is to collect the desired number of grape snails. The easiest time to do this is in the morning (before the dew has dried) or after rain. The “hunting” season for snails usually lasts from April to September.

The second stage is the cleansing of the gastropods. To cleanse the intestines, the animals are left on a 3-day fast. To eliminate the bitter taste, you can feed them with ordinary flour.

At the third stage, it is important to thoroughly rinse the snails under running water and put them in a bowl of table salt for a while. Then once again thoroughly rinse from mucus, send to boiling water for 2-3 minutes. Rinse the boiled snails for the last time with water and you can start cooking the main course (or send them to the freezer).

Three Ways to Cook a Scargo

There are several classic methods of cooking escargo:

• frying;
• cooking;
• stuffed snails.

You can fry snails in nature (over a fire on a grate) or at home in a deep frying pan using olive oil. The snails are laid out in a frying pan with holes up and fried over low heat. To improve the taste during cooking, add a little white wine.

Boiled snails are prepared in several stages. To begin with, prepared clams are soaked for 12 hours in vinegar. Then washed and sent to boiling water. While the clams are cooking, you can prepare a savory sauce. To do this, fry onions, garlic, tomatoes and herbs in olive oil, add white wine to the mixture. Put the finished snails in a saucepan with sauce (the liquid should cover the shells) and simmer for a few more minutes.

Stuffed snails are the most difficult to prepare, but the dish is worth a little tinkering with it. Remove the pre-boiled snails from the shells and continue to cook, but already in water with spices. Empty sinks should be boiled in baking soda water. The shells are stuffed with a filling of butter, garlic, parsley, pepper and other spices, and, of course, with the leg of the animal itself, having previously cut out a dark area with intestines from it. You can make any other filling if you wish.

Gastropods in cosmetology

Chilean farmers were among the first to talk about the fact that gastropods, or rather their mucus, are good for human skin. They noticed that regular contact of snails with the skin of the hands improves its condition, makes it soft, and cuts and other injuries heal faster. Over time, scientists have determined the chemical composition of the mucus and scientifically confirmed the healing effect of the secretory fluid. According to scientists, the mucus secreted by snails contains:

• glycolic acid (helps remove dead skin cells);
• collagen and elastin (structural components of the skin);
• allantoin (important for tissue regeneration);
• vitamin-mineral mix (for skin regeneration, relieves inflammation) ^[13].

However, as it turned out in the course of research, not all snails have an equally good effect on the epidermis. Of course, there will almost always be positive results, but the maximum effect is given by substances taken from the secretory fluid of snails of the Helix aspersa species. ^[14].

Not everyone is ready to taste snails, but, as gourmets say, properly cooked clams have a divine taste. By the way, among other advantages of snails is the ability to absorb alcohol and improve digestion. Well, one more interesting detail. They say that snails also have aphrodisiac properties, so escargot can be considered an ideal dish for a romantic dinner.

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