Recipes

Sea Snails, the Escargot of the ocean

Author

BBQ Pit Boys

Prep Time

15 minutes

Cook Time

10 minutes

Servings

4

Category

seafood

Ingredients

• 600 gm fresh live sea snails (we used Babylonia Areolata)
• 50 gm butter
• 1 tsp Salt
• 2 tbsp sugar
• 3/4 cup wine, rice wine or Saki
• 6 cloves fresh garlic crush not diced
• 4 medium shallots
• Cooking oil
• Scallion / spring onion
• A few springs of fresh lemon thyme
• 6 slices of fresh ginger.

Directions

1. First clean the snails off. Use can use fresh water and sea salt, simply set them aside for a 15 minutes then under running cold cold for a few minutes. Onto a pre heated grill place the snails onto the grate, be sure the heat isn’t too intense. Into a pan add the cooking oil and and ginger, fry for a couple of minutes then add the shallots, garlic and salt. As soon as the snails begins to bubble add them to the pan, stir and add in about 1/2 cup of wine/saki and the sugar, continue to stir until the sugar has dissolved, add the butter and fresh lemon thyme and cook for a few minutes more. Add more wine / saki if required. You don’t want a soup, aim for sauce consistency. Remove from the heat and serve hot. They can be eaten cold also.