Snails preserved in brine and sold in jars or vacuum packed should be given a quick boil before being incorporated into a dish. Add a sprig of thyme or a bay leaf to this quick boil if desired.
Drain the brine and rinse the snails with plenty of running water.
In a large saucepan, put in the snails, cover with abundant fresh water, bring to a boil over medium heat, and gently boil for 3 or 4 minutes. Strain the snails in a large colander and rinse with running water. They are now ready to use according to the recipe instructions.