Brine For Snails

Basic Recipe 19


  • 100ml Port
  • 20ml Vegetable oil
  • 1 Onion, finely chopped
  • ½ Carrot, peeled and finely chopped
  • 1 White part of a small leek, finely chopped
  • 1 Garlic clove, finely chopped
  • 65ml Cabernet Sauvignon vinegar
  • 350ml Red wine
  • 900ml Water
  • 1 Bay leaf
  • 2 sprigs fresh rosemary
  • 1 sprig fresh thyme
  • 10 White peppercorns
  • Salt
  • 48 Snails


Reduce the Port by half. Heat the vegetable oil in a heavy-based pan and sauté the onion, carrot, leek and garlic until golden brown. Remove from the heat and drain. Put the sautéed vegetables into a heavy-based saucepan and add the remaining ingredients. Bring to the boil and reduce the heat to a simmer. Add the reduced Port and cook for 45 minutes. Remove from the heat and transfer to a stainless steel container. Refrigerate and allow the brine to cool. Add the pre-cooked snails and marinate for 12 hours.