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ails are typically purged, killed, shelled, and cooked (usually with garlic butter, chicken stock or wine), and then placed back into the shells with the butter and sauce for serving.[citation needed] Additional ingredients, such as garlic, thyme, parsley, and pine nuts, may be added. Special tongs for holding the shell and forks for extracting the meat are typically provided. Escargot are served on indented metal trays with places for six or 12 snails.

In Cretan cuisine, the snails are first boiled in white wine with bay leaves, celery, and onion and then coated with flour and fried with rosemary and vinegar.

In Maltese cuisine, snails (Maltese: bebbux) of the petit gris variety are simmered in red wine or ale with mint, basil and marjoram. The snails are cooked, and served in their shells.

In Nagaland, the snails are prepared with axone and pork meat, especially the fats. Locally it is called 'hamok'.

In Moroccan cuisine, snails, also called ''Ghlal'', are a popular street food. They are cooked in a jar filled with hot water, special spices, and herbs. After cooking, Moroccan snails are served in small bowls with their broth and consumed hot. Moroccan snails are mostly enjoyed during winter as they are believed to be beneficial for health, especially when dealing with the common cold or rheumatism.
Nutritional value
Like most molluscs, escargots are naturally high in protein and low in fat content. Escargots are estim

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