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Escargot with Rosemary

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Level: Intermediate

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Description

Escargot with Rosemary, aka Kohli Boubouristi from Crete.

Ingredients

  • 1-½ pound Edible Land Snails Or Escargot
  • Salt
  • 1-⅓ cup Water, Divided
  • 1-½ cup Extra Virgin Olive Oil
  • 7 sprigs Fresh Rosemary
  • 7 Tablespoons Red Wine Vinegar

Preparation

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.

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.

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.

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

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).

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