Helix is a genus of large air-breathing land snails, terrestrial pulmonate gastropod molluscs. This genus is native to Europe and the regions around the Mediterranean Sea. Helix is the type genus of the family Helicidae. The best-known species include Helix aspersa, the common, or brown garden snail, and Helix pomatia, the Roman snail, Burgundy snail, or edible snail. H. pomatia and some other species are eaten as escargots.

Storage Conditions:  Dry and cool (68-72ºF, 20-22ºC)

Ingredients:  Helix pomatia meat of snails, Water

Additional Notes:  

Applications: In Western culture, typically the snails are removed from their shells, gutted, cooked (usually with garlic butter or chicken stock) and then poured back into the shells together with the butter and sauce for serving, often on a plate with several shell-sized depressions. Additional ingredients may be added such as garlic, thyme, parsley and pine nuts. Special snail tongs (for holding the shell) and snail forks (for extracting the meat) are also normally provided.

Directions: Ready to use. Fully cooked, but typically reheated in preparation.

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