Regalis Frozen Snails

FLAVOR PROFILE

• Rich, complex savory and earthy notes

WHY WE LOVE IT

• A Spanish delicacy, these wild snails are collected by hand from Mediterranean brush. Distinguished by their rich, earthy flavors and succulent texture, they're cleaned, par-cooked and flash-frozen, ready for poaching in an aromatic stock or simmering in a rich stew. As is customary in Spain, the shells are left intact to preserve flavor and texture. Once the snails are cooked, use them to top the iconic Paella a la Valenciana, sauté them with a sofrito and enjoy as an aperitivo – or slather them generously with garlic butter and broil until fragrant.

NET WEIGHT

• 12 oz./340g (12 snails).
• Shipped frozen to arrive chilled.
• Product of Spain.

RECEIVING INSTRUCTIONS

• Snails ship frozen with dry ice, which may have evaporated during shipment. This is normal. Please take care not to touch any remaining dry ice with bare hands.
• Upon receipt, store unopened in freezer for up to 6 months or opened for up to 7 days.

PREPARATION INSTRUCTIONS

Thaw

• Remove snails from freezer and thaw overnight in refrigerator. Do not refreeze once thawed.

Rinse

• Gently rinse under cold water to remove any residual brine or frost. Inspect for any cracked shells and discard if necessary.

Poach (Recommended Pre-Step)

• Place snails in saucepan with enough water (or light broth) to cover. Add aromatics like bay leaf, garlic and splash of white wine. Simmer gently for 10–15 minutes to tenderize and infuse flavor. Drain and pat dry.

Prepare Final Dish

• Bourguignonne Style: Preheat oven to 375°F. Stuff each shell with garlic-parsley butter and place in escargot dish. Bake 8–10 minutes, or until bubbling and golden.
• Stewed: Add to slow-simmered sauces or stews during final 20–30 minutes of cooking to absorb flavor without overcooking.
• Grilled or Sautéed: Briefly sauté with butter, herbs and shallots, or grill with drizzle of olive oil and lemon zest for a rustic finish.

• Wild snails (Helix aspersa).
• Contains shellfish (mollusks).