Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. There is a small membrane, known as an operculum, at the opening of each snail.
  2. Use a toothpick to remove this membrane and it will come off easily.
  3. Place the snails in a basin and rinse thoroughly with cold water.
  4. Drain and rinse once more in cold water that contains a generous amount of salt.
  5. Rinse once more in cold water before cooking.
  6. Add four quarts of cold water to a kettle and add the snails and about three tablespoons salt.
  7. Bring slowly to a boil and simmer six minutes, stirring occasionally.
  8. Meanwhile, place the garlic and one teaspoon of salt in a small, heavy bowl.
  9. Crush the garlic with a pestle or the back of a heavy spoon to make a paste.
  10. Add the oil, pepper (to taste), lemon juice, and six tablespoons cold water.
  11. Stir with a whisk to blend.
  12. Drain the snails and serve hot with the sauce cold.
  13. Note: To eat the snails, pull out the meat with a pick and dip them one at a time in the sauce.
  14. The whole snail may be eaten, although the most fastidious prefer to skip the soft after end of the meat, which is the digestive tract.

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