Escargot's mild flavor makes it a versatile protein that can be used in a range of applications

We visited two chefs who each give a unique spin to Peconic Escargot’s snails.

At M. Wells Steakhouse in Long Island City, Hugue Dufour makes a Basque-country dish of shell-on escargot sautéed with housemade chorizo, apples and cider.

At Industry Standard Bar, Greg Ling takes a vastly different approach, incorporating the mollusks into dishes that traditionally feature shrimp and shellfish, like ramen and dumplings with fermented black beans.

Catherine Neville