I can deal with the eyes, but I can’t chew if it still has the shell.
In France, they remove the snail from the shell, clean it, and cook it with herbs and butter. They serve it in the clean shell, and you dig it out with a little fork and dip bread in the melted herb butter.
In Spain, I saw snail served once—cooked in the shell. They looked exactly like snails you might pick up in your yard, except they were cooked. I couldn’t handle those.
Snails are very close cousins to clams, but do not taste the same.