Spicy Snails with Herbs

How to make Spicy Snails with Herbs.

Ingredients for 4 servings:

1 kilo of live snails

5 slices of fresh bacon

3 medium onions

4 garlic cloves

6 tablespoons of fried tomato

olive oil

Herbs: thyme, rosemary, half a teaspoon of fennel seeds

3 tiny chili peppers

1 teaspoon of black and white pepper



Clean the snails thoroughly.

Prepare a big casserole, pour enough olive oil to cover the surface and when hot add the bacon cut in stripes. When it goldens up, reserve the bacon in a plate and let the casserole and the oil cool down.

When it’s completely cold place the snails inside and cover with a lid. Turn heat on. Keep it to minimum until all snails are outside their shells. Raise the temperature little by little until they get cooked and die with their bodies outside the shell (this way it’s easier to eat them with a toothpick).

Take the lid off and cook them with their own dribble. It will take 8 to 10 minutes aprox. or until the dribble disappears. Add some salt. Reserve.

In a big sauce pan, start the sofrito with the diced onion, when transparent, add the chili and the pepper. Add the garlic cut in small dices, let cook for 3 minutes and add the tomato. Cook for another 2 minutes. Add the bacon, the snails and the herbs (just some branches), mix well and pour enough water to half cover the snails. Simmer for 45 minutes. Stir from time to time. If the sauce gets to thick add a bit more of water.


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