Escargot With Rosemary

1. 1

   Soak snails for 4-5 minutes. With a serrated knife, remove the layer over the shell opening and scrub off the dirt around the shell.

2. 2

   Sprinkle some salt straight on the bottom of a wide frying pan. The fire should be medium-high. Tuck snails in tightly and face down. Cook for 3 minutes.

3. 3

   Add 1 cup water and cook for 15-20 minutes. You'll see a greenish-yellow foam forming on the top. Remove as much as you can with spoon.

4. 4

   Add olive oil and rosemary sprigs. Taste and adjust seasoning. Add remaining water to make them extra saucy, about 1/3 cup.

5. 5

   Cook for 5-6 more minutes. Towards the end, add vinegar and continue cooking for 2 minutes. The snails are done when they are chewy and juicy (but not too chewy).

No additional tips available.