Snails in the Skillet

  • Serves

    serves 4


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.


  • 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


Step 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.

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