Snails, Sicilian Style

1. 1

   There is a small membrane, known as an operculum, at the opening of each snail.

2. 2

   Use a toothpick to remove this membrane and it will come off easily.

3. 3

   Place the snails in a basin and rinse thoroughly with cold water.

4. 4

   Drain and rinse once more in cold water that contains a generous amount of salt.

5. 5

   Rinse once more in cold water before cooking.

6. 6

   Add four quarts of cold water to a kettle and add the snails and about three tablespoons salt.

7. 7

   Bring slowly to a boil and simmer six minutes, stirring occasionally.

8. 8

   Meanwhile, place the garlic and one teaspoon of salt in a small, heavy bowl.

9. 9

   Crush the garlic with a pestle or the back of a heavy spoon to make a paste.

10. 10

    Add the oil, pepper (to taste), lemon juice, and six tablespoons cold water.

11. 11

    Stir with a whisk to blend.

12. 12

    Drain the snails and serve hot with the sauce cold.

13. 13

    Note: To eat the snails, pull out the meat with a pick and dip them one at a time in the sauce.

14. 14

    The whole snail may be eaten, although the most fastidious prefer to skip the soft after end of the meat, which is the digestive tract.

* Per serving · 4 servings · Values may vary.

No additional tips available.