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Food by VICE

Sea Snails with Garlic & Coriander Recipe

A buttery, white wine sauce balances this oceanic dish. And if you don't have access to the sea, just use escargot.

by Jessica Thompson
Feb 9 2015, 11:18pm

Prep time: 10 minutes
Total time: 20 minutes

Ingredients

1 kilogram sea snails, or regular snails if you don't have access to the sea
6 cloves garlic, diced
one bunch of coriander/cilantro, leaves and stems roughly diced
splash of white wine
2 good chunks of butter
1 small chili, diced
kosher salt and freshly ground black pepper, to taste

Directions

1. First, clean snails. In a stockpot, bring water to a boil. Add snails and boil for one minute. Repeat once more.

2. Drain the hot water, then use a toothpick to pick the meat out of its shell.

3. Heat up a frying pan or wok over high heat. Add chunks of butter, then garlic and chili. Fry, stirring constantly until aromatic.

4. Add snails into the pan, pour a splash of white wine in there, and cook for about one minute.

5. Remove from heat, add coriander, salt, and pepper to taste. Toss around to incorporate. Eat with a crusty baguette and white wine.

From You've Got to Hunt for Your Own Steak in the Australian Outback

Tagged:
Munchies
Food
butter
spicy
appetizer
snails
chili
garlic
pepper
baguette
salt
escargot
cilantro
coriander
white wine