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8 Worst Rated Western European Snail Dishes

Last update: Sun Feb 16 2025
8 Worst Rated Western European Snail Dishes
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01

Snail Dish

CATALONIA, Spain
3.1
Caragols
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Common land snails, known as caragols in the Catalan dialect, are a highly appreciated gourmet delicacy in Spain, especially in Catalonia, Andalucía, and Valencia - regions where snails have long been wild-harvested and featured as a staple ingredient in traditional cuisine.


Some of the most common varieties of snails eaten in the country include the country snail or garden snail (Helix aspersa), and the vineyard snail (Helix pomatia), with the first being more commonly used. 
02
Caracóis
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Caracóis, also known as Portuguese snails, are a popular petisco (small dish) in Portugal. Typically enjoyed during the summer months, these small snails are simmered in a flavorful broth made with olive oil, garlic, onions, bay leaves, oregano, and sometimes piri-piri (spicy chili).


Sometimes chicken broth or sausages or bacon can be included as well. The snails are cooked until tender and served hot, often accompanied by crusty bread to soak up the broth. Caracóis are a beloved snack at Portuguese cafes and taverns, with many regional variations, commonly enjoyed with a cold beer or a glass of wine.

VARIATIONS OF Caracóis

MOST ICONIC Caracóis

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03
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Called bebbuxu in Maltese, edible land snails are just as beloved and traditional in Malta as they are in countries such as France, Spain, and Portugal, among others. After they’ve been cleansed through fasting over a couple of days, the snails are typically cooked in salted water before being smothered in an aromatic tomato sauce or mixed with a combination of oil, garlic, and herbs.


The Maltese generally consume this culinary specialty as an appetizer, and they often pair it with crusty bread for dipping and a cold beer or whiskey on the side. Cooked bebbux is also a common accompaniment to fenkata, a well-known Maltese rabbit stew. 

MOST ICONIC Bebbux

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04

Stew

ALGARVE, Portugal
3.5
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This flavorful Portuguese dish consists of thoroughly cleaned snails that are stewed in a simple combination of water and oregano sticks, while different variations also may include other types of herbs, tomatoes, or chili peppers. As the name suggests, the dish is associated with Algarve, where snails are traditionally harvested from April to June.


Caracóis are always served in the shell, and the whole dish is usually accompanied by country-style bread.

MOST ICONIC Caracóis à Algarvia

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05

Snail Dish

PROVINCE OF LLEIDA, Spain
3.6
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Cargols a la llauna is a traditional dish originating from Catalonia. It's made with a combination of snails, mayonnaise, and garlic. The snails are grilled in their own shells for a few minutes, then served with garlic and mayonnaise sauce. The snails are then traditionally dipped in the sauce.


Every year, 200,000 people come to Lleida for the Aplec del Cargol (which can be translated as snail gathering) to enjoy snail-based specialties.

06
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Escargot, or cooked snails, are a beloved French delicacy that is usually served as an appetizer. Before preparation, the snails must be purged, removed from their shells, and cooked, usually with garlic butter, chicken stock, or wine. Their tender texture and clean, woody flavors pair especially nicely with herb-infused butter - garlic, thyme, and parsley are the most common choices.


Cooked escargots can be served on toasted pieces of baguette, but they are more commonly placed back into their shells and served on an escargot plate. In that case, special snail tongs are needed to hold the shell while extracting the meat with a two-pronged snail fork.

VARIATIONS OF Escargot

MOST ICONIC Escargot

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07
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Caracoles a la andaluza is a traditional tapa or appetizer originating from Andalusia. It’s made with a combination of snails (caracoles) and a rich sauce consisting of tomatoes, garlic, parsley, longaniza sausage, salt, pepper, white wine, and brandy.


Aromatic herbs such as mint are often added to the sauce. The snails are first boiled in salted water, then mixed with the sauce. The dish is served in earthenware bowls while piping hot. It’s recommended to pair caracoles a la andaluza with a glass of sherry on the side.

08
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Escargots à la Bourguignonne is a traditional dish originating from Burgundy. The dish consists of snails that are baked with garlic and butter. If using fresh snails, they should be blanched in boiling water and rinsed in clear water. The snails are then cleaned with a small brush in a mixture of water and vinegar, and rinsed again.


Many people buy canned cooked snails and then place them in empty snail shells, which can be found in most French supermarkets. They are covered with plenty of garlic butter enriched with shallots, parsley, salt, and pepper, then baked in the oven.


Once done, the snails are served immediately. 

MOST ICONIC Escargots à la Bourguignonne

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Western European Snail Dishes