Snails à la Llauna

What it really is

Snails cooked on a metal tray over heat or in an oven, a preparation found in Andorran cuisine.

Cargols a la llauna are common garden snails baked or grilled on a metal tray. The medium-sized “bover” snail is used, and the dish is shared with nearby Catalan cooking. The snails are seasoned with salt, pepper and olive oil; thyme, bay leaf and mint may be used while boiling them first. Other versions use additional herbs or spices, so the seasoning is not fixed.

In a common Andorran method, the cleaned snails are first boiled with herbs and spices, then finished in the oven or over a low grill. Baking begins with salt; pepper and oil are added partway through, and the tray returns to the heat until the meat is browned. Grilling uses a snail tray: the snails are arranged shell-side down, then seasoned and cooked more intensely after they emerge from their shells. They are eaten directly from the shell, often with vinaigrette or aioli on the side.

The dish is served hot as a snack or sharing plate at lunch or dinner, including in Andorran bordes. Since snail preparation involves both boiling and a second high-heat finish, the method and seasonings can alter the texture. The species, cleaning method, and optional sauces are useful menu details. Aioli is a separate accompaniment and should not be assumed to be part of every plate; identify egg in it when present. Snails themselves are molluscs and should be declared as such.

How it's served

• Hot on the cooking tray or transferred to a serving plate.
• With a small pick so diners can remove the snail from its shell.
• As a starter or shared plate.

How to write it on the menu

• Retain Cargols a la Llauna in the description for guests who know the Catalan name.
• State whether the snails are grilled over embers or oven-cooked.
• List the seasoning and any dipping sauce used.
• Declare molluscs and identify aioli as an optional egg-containing accompaniment.