Are all snails in the wild ok to eat?

I don't know if ALL snails are ok to eat, but here's a great recipe for escargot that I tried and I got to say I like to eat snails

3/4 stick butter, softened
1 lb medium leeks, cut lengthwise into 2- by 1/4-inch strips
1 1/2 teaspoons minced garlic
3 tablespoons finely chopped fresh flat-leaf parsley
1/3 cup chopped rinsed canned snails
20 medium sea scallops
1 tablespoon finely chopped fresh chives

Preheat your oven to 450°F.

Heat 2 Tbsp butter in a large heavy skillet over moderate heat until foam subsides. Stir in leeks and season with salt. Reduce heat to low and cook leeks, covered, stirring occasionally, until tender.
Remove from heat and keep warm, covered.

Purée remaining 4 tablespoons butter, garlic, 2 tablespoons parsley, and chopped snails in a food processor. Season with salt and pepper.

Put 1 scallop in each shell and arrange in a shallow baking pan. (Alternatively, arrange scallops about 1 inch apart in gratin dish.) Season scallops with salt and pepper, then dot each with 1 teaspoon snail-garlic butter. Bake in middle of oven until scallops are just cooked through, about 7 minutes.

Delicious and exotic.

Serve scallops topped with leeks and sprinkled with chives and remaining tablespoon parsley.