The Benefits of Eating Snails

Have You Tried Snail Specialties?

If you haven’t yet, there are plenty of reasons to do so soon…

The French adore them, and the Spanish and Italians are not far behind. Yes, we are talking about snails. While many people can’t imagine them on their plate, there are very good reasons to think again.

Excellent Source of Collagen and Omega Fatty Acids

Snails are rich in allantoin, collagen, and elastin—essential for healthy skin. Since they produce collagen even at the embryonic stage, their meat contains a high percentage of it. In addition, snails are an excellent source of omega-3 and omega-6 fatty acids, which are vital for the proper functioning of the entire body, especially the cardiovascular and nervous systems.

Packed with Vitamins

Eating snails provides the body with essential vitamins such as vitamin A (supports eye health) and vitamin E (a powerful antioxidant that stimulates cell regeneration). They also contain vitamins B1, B2, B3, and B6, which are crucial for the proper functioning of the nervous system.

Moreover, snail meat is a source of iron, magnesium, and selenium—minerals that play an important role in the prevention of serious diseases, including certain malignancies.

Recipes

Snails in Tomato Sauce (serves 4)

Ingredients:

  • 1 kg snails

  • 2 large tomatoes

  • 1 large onion

  • 2 tablespoons olive oil

  • 2 teaspoons hot chili pepper

  • 1 tablespoon finely chopped parsley

  • Salt and pepper

PUŽEVI U SOSU OD PARADAJZA (za 4 osobe)

Preparation: Prepare the snails as described in the previous recipe (with butter and garlic). Sauté finely chopped onion for 2–3 minutes over medium heat, then add tomatoes, chili pepper, parsley, and other seasonings. Add the snails and mix with all ingredients. Cover and cook for about 15 minutes.

 

Snails with Butter and Garlic (serves 4)

Ingredients:

  • 24 large snails with shells

  • 16 tablespoons butter, softened at room temperature

  • 1/4 cup finely chopped or ground parsley

  • 1 tablespoon white wine

  • 3 large cloves of garlic, mashed

  • 1 stalk chives, finely chopped

  • Salt, pepper, and a pinch of nutmeg

PUŽEVI S PUTEROM I BELIM LUKOM

Preparation: Place the snail meat in a covered container and refrigerate overnight. The next day, wash the snails, put them in a pot, and cover with cold water. Add 5 tablespoons of salt and let stand for 30 minutes, stirring occasionally to draw out the mucus. Afterward, rinse the snails thoroughly and boil them again in salted water. Remove the snails from their shells and place them in a bowl. Add 3–4 cups of sea salt and cook for another 3–4 hours. Drain, remove from shells, and discard the dark part. Place one snail back into each shell and top with half a teaspoon of the prepared butter mixture. Sprinkle with coarse sea salt, place the snails on a baking tray, and bake in a preheated oven at 200°C for 10–12 minutes. Serve hot.