To Cook Snails

Preparation info

    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

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Once the snails have been purged, give them a good clean in several changes of water, scrubbing if necessary to clean the shells.

Make a court bouillon of thyme, bay leaves, fennel, basil, onion, shallot, salt, nwhite wine and about a litre of water. Boil for 20 minutes to extract the flavours and allow to cool.

Simmer the snails in their shells in this court bouillon for 60–90 minutes. Now they are ready for all sorts of ways of cooking.