Snail fillet in its own shell with avocado, tomatoes, red onion, oyster sauce and thyme. Bake in a preheated 180-degree oven for 8 minutes.
Escargot with pesto sauce
Helix Aspersa Muller for human consumption
Snail caviar
Ravioli with cheese and snails
Escargot with sun-dried tomatoes
Escargo with olives and herbs
Thai Style Escargo with Coconut
Ravioli with porcini mushrooms and snail