Snails with garlic & parsley oil

Snails with garlic & parsley oil

By
From
Catalonia
Serves
4 as a starter
Photographer
Laura Edwards

When I was a child, I was so envious of my friend Elsa as she always knew the best place to find snails. It took a lot of spying on her, but eventually I found the spot. Snails weren’t popular to eat in Talaván, so I just used to bring them back and put them in my mum’s garden. One day Mum realised what I’d been doing and she was so mad – all the snails had been eating her plants!

I love to eat them now, and the best I’ve ever had are from Priorat, where they cook them over a fire with plenty of garlic oil.

Ingredients

Quantity Ingredient
24g fresh and purged snails
small glass white wine
6 cloves garlic, crushed
large bunch finely chopped parsley
100ml extra virgin olive oil
sea salt
freshly ground black pepper

Method

  1. Heat a large pan over a high heat. Add the snails and wine and cover and cook for 2–3 minutes until just cooked. Drain.
  2. Mix the garlic with the parsley and oil and plenty of seasoning. Divide half the oil between the shells then put the snails back in and spread the rest of the oil over the top.
  3. Heat a snail tray or cast iron pan over a high heat and cook the snails for another 2–3 minutes until the butter is all melted and the snails piping hot. Serve straight away with lots of bread.
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