Snails in the Skillet

The sharp, salty flavor of these snails stimulates the thirst—making them a perfect meze. Snails are plentiful in Crete, easily gathered and available in local markets, but it's hard to find live ones in the U.S.

Snails in the Skillet
The sharp, salty flavor of these snails stimulates the thirst—making them a perfect meze.
Yield: serves 4

Ingredients

  • 2 lb. snails in their shells
  • 6 Tbsp. extra-virgin olive oil
  • 1 Tbsp. coarse salt
  • 6 Tbsp. red wine vinegar
  • 1 sprig fresh rosemary

Instructions

  1. Drain snails in their shells; rinse under cold water. Pour olive oil in a large skillet, sprinkle about salt evenly over oil, then arrange snails, opening side down, in skillet. Cover and bring to a boil over high heat. Reduce heat to medium and simmer for 5 minutes, shaking skillet over heat several times. Add red wine vinegar and rosemary. Simmer uncovered, stirring often, for 5 minutes more. Serve snails very hot with pan juices.