Snail Recipes

Chinese Inspired Sizzling Snail from "Culinary Journey Through China" by Martin Yan

Prep Time: 15 min

Cook Time: 19 min

Total Time: 15 min

Servings: 4

¾ pound mussels, or (10 to 12 ounces) Oysters cleaned will use the equivalent amount of Apple Snails

Marinade

2 teaspoons cornstarch

½ teaspoon salt

Sauce

¼ cup chicken broth

3 tablespoon black bean garlic sauce

1 tablespoon dark soy sauce

1 teaspoon cornstarch

½ teaspoon sugar

2 tablespoons cooking oil

1 jalapeno or serrano chili, minced

1 green onion, thinly sliced

3 cloves garlic, sliced

4 sliced ginger, lightly crushed

2 teaspoons cornstarch dissolved in 1 tablespoon water

½ teaspoon sesame oil

Method

Place mussels in a heated-proof glass pie dish. Prepare a wok for steaming. Cover and steam mussels over high heat until shells open, 3 to 4 minutes. Let cool. Strain and reserve ½ cup of mussel steaming liquid; discard sandy residue
Combine marinade ingredients in a bowl. Add oysters and stir to coat. Let stand for 10 minutes. Parboil oysters in a pot of boiling water for 1 minute; drain.
Combine sauce ingredients in a bowl; set aside.
Place a wok over high heat until hot. Add cooking oil, swirling to coat sides. Add chili, green onions, garlic, and ginger; cook, stirring, until fragrant, about 10 seconds. Add steamed mussels, reserved mussel steaming liquid, oysters, and sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Stir in sesame oil.
Place on a serving plate. If you wish to make dish sizzle, serve on a pre-heated cast-iron serving plate.

Chinese Snail Stir Fry

Prep Time: 10 min

Cook Time: 5 min

Total Time: 15 min

Servings: 4-5

Preparation

1 quart periwinkles (snails) or mussels

4 cups cold water, approximately

A few drops peanut oil

3 Bunches jiucai or scallions

1 whole head of garlic (about 10 to 12 cloves)

3-inch piece fresh ginger

Directions

Allow 3 days between the time you purchase the snails and the time you are going to cook them. It takes that long to get rid of all the sand inside shells.

If using jiucai, pick it over and pull off both ends of each stalk. Wash the jiucai carefully, then cut it into ½

-inch lengths. If using scallions, clean them, then cut them, both white part and green, into ½

-inch lengths.

Smash the garlic cloves with the flat side of your cleaver, then peel. Chop the garlic pieces about the size of grains of uncooked rice.

Peel the ginger, then chop it into the same size pieces as the garlic; you should get about 3 tablespoons of each.

Cooking

6 tablespoons peanut oil

(garlic and ginger)

(snails)

1 ½ tablespoons salt

1 tablespoons granulated sugar

(juiucal)

3 tablespoons soy sauce

1 ¼ cup water

½ cup Chinese rice wine or cooking sherry

Directions

Heat your wok or pan over a high flame for 20 seconds, then pour in the oil. It will be ready to cook with the first tiny bubbles form and a few small wisps of smoke appear.

When the oil is ready, toss in the garlic and ginger and stir-fry vigorously for 45 seconds, using your cooking shovel or spoon to agitate the garlic and ginger around in the bottom of the pan soi they don’t burn.

Then add the snails and the salt. Stir-fry for about 1 minute, scooping the snails off the sides of the pan and making sure everyone is exposed to hot oil.

Add the sugar and stir-fry all the ingredients for about 1 ½ minutes, then add the jiucai and the soy sauce and continue to stir-fry for another 1 ½ minutes.

Pour in the water and the wine and wait until the liquid boils, the cover the pan and let the snails cook over the same high high heat for 7 minutes. Serve immediately, making sure you provide plenty of napkins and a container for the empty shells.

Spanish Catalan Snail

Prep Time: 15 min

Cook Time: 10 min

Total Time: 25 min

Servings: 24 snails

Ingredients for 4 servings:

180-200 snails
1 kg of tomato
500g chorizo
2 slices Iberian ham
5 cloves of garlic
1 large onion
1 Chili
pepper, salt

Preparation

1) If you buy snails having fasted and are already cleaned you can skip to step 2. Otherwise leave the snails fast for 2 weeks. Then rinse them in salted water until there is no more mud.

2) Remove the film that closes the snails with a knife and plunge them into cold water. Heat the mixture on a low heat and boil for 15 minutes. Then remove from water and drain.

3) In a pan, put a little of olive oil and fry chorizo, onion, garlic, ham and chili. Add the tomato pulp and cook it for 5 minutes. Add snails, stir and continue cooking for 10 more minutes.

Thai Chang Mai Snail Curry

INGREDIENTS:

500 g Snail meat
1 L Coconut milk
100 g Red curry paste
20 g Kaffir lime leaves
20 g Betel leaves
10 g Turmeric powder
60 g Palm sugar
40 ml Soy sauce
20 ml Fish sauce

METHOD:

Preparation

1. Blanch snail meat in 1 cup of boiling water. Bring to a boil until snail meat is almost cooked through, then transfer into a bowl of cold water. Strain and set aside.

2. Heat a pot over medium heat, add the red curry paste with a small amount of coconut milk and fry gently.

3. Add the kaffir lime leaves, betel leaves, fish sauce, and palm sugar. Add more coconut milk gradually and continue stirring.

4. Throw in the snail meat and bring to a boil. Simmer until snail meat is cooked.

5. Remove from heat and serve.

Escargot Recipe

Snails are cooked in a butter and parsley sauce and served with a toasted baguette for a delectable and rich appetizer recipe. This Escargot recipe is so easy and a great way to experience French cuisine.

Course: Appetizer

Cuisine: French

Prep Time: 15

min

Cook Time: 10

min

Total Time: 25

min

Servings: 24 snails

Calories: 80 Kcal

Author: Alexandria Drzazgowski

Equipment

Escargot Pan
Pan(s)
Food Processor
Pastry Brush
Baking Sheet
Oven Mitt
Wine Opener

Ingredients

1 7 oz Can of snails
1 shallot finely diced
10 tbsp Butter softened
3 tsp Garlic minced
¼ cup Parsley chopped
1 tbsp white wine
2 tbsp Breadcrumbs
1 french baguette

Instructions

Melt 1 tbsp butter in a pan, then add shallot and saute until they soften. Lastly add snails for about 2 minutes.
In a food processor or blender, add 5 tbsp softened butter, garlic, parsley, and white wine. Pulse until it all comes together to make a garlic butter.
Place one snail in each escargot compartment and cover with about ½ tsp or so of the garlic butter mixture. Then, sprinkle each snail with a little bit of breadcrumbs.
Bake at 375 degrees for 10-15 minutes until they brown.
Cut a baguette into slices about ¼ inch thick (make as many slices as you have snails). Lay the pieces of bread on a cookie sheet.
Melt 4 tbsp of butter in the microwave. Use a pastry brush to brush the top of the bread with butter.
When the snails come out of the oven, set them aside. Turn the oven to a broil. Place your cookie sheet with the bread in the oven with the door slightly ajar. Broil the bread until it toasts. Watch it closely as it is easy to burn while broiling.
When the bread is toasted, serve the snails with the toast. Enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only.

Snails: I used canned snails without a shell on them. They come already cooked in the can, so you’re really just adding some flavor to the dish by preparing them in this way. If you want cooked Escargot in the Shell, this is a great recipe.

Butter: I use unsalted

Breadcrumbs: I used premade, finely ground breadcrumbs, unflavored.

White Wine: Any dry wine will do. Chardonnay is the recommended wine to drink with escargot, so you could also prepare the recipe with it if desired.
Produce: Shallot, parsley, garlic
Most restaurants in the United States use canned snails for their escargot recipe and they are delicious. Typically, if you see a restaurant serving escargot in the shell, they are normally canned snails stuffed into empty shells for a better presentation, so I would suggest sticking with canned snails for a still-high-quality, easier to make appetizer.
Occasionally (not often but it is possible) for the escargot to spit hot butter once it’s removed from the oven. Make sure to wear an apron and oven mitts when working with the escargot for the first few minutes after being baked!
If you want to spread the baguette with garlic butter, you can do this as well, but I found that normal butter was just as delicious.

Nutrition

Clam Chowder (Will use Snails) Recipe

This New England Clam Chowder recipe has a creamy broth that's loaded with delicious clams, savory bacon, simple seasonings, and perfectly cooked potatoes

Prep Time: 15 min

Cook Time: 1 hr

Total Time: 1 hr & 15

min

Servings: 24 snails

Calories: 80 Kcal

Course: Soup Cuisine: American Servings: 9 cups Calories: 281 kcal Author: Stephanie

Ingredients

6 strips thick-cut bacon can sub salt pork
2 tablespoons butter
1 medium yellow onion diced
2 ribs celery diced
3 cloves garlic minced
1 teaspoon hot sauce or ½ tsp tabasco sauce
1 teaspoon Worcestershire sauce
1/3 cup flour
1 cup chicken broth
3 cups Half and Half
8 oz. clam juice
1 chicken bouillon cube
1 bay leaf
1 ¼ lbs. potatoes see notes
3 (6.5 oz. cans) chopped clams juices reserved (Will use Snails)
Fresh parsley & Freshly cracked pepper for serving

Seasonings

½ teaspoon EACH: dried oregano, dried parsley
¼ teaspoon EACH: dried thyme, salt
1/8 teaspoon EACH: smoked paprika, pepper

Instructions

Prep Work

Cook the bacon in a 4.5-quart soup pot slowly over low heat. (I cut my bacon in half, it’s easier to fit it in the pan and have it cook evenly.) While the bacon cooks, measure out remaining ingredients. Once the bacon is cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings.
Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavor to the soup.

Make the Soup

Add reserved bacon drippings and butter to the pot over medium heat and use a silicone spatula to “clean” the bottom and sides of the pot. Add the diced onions and celery. Toss to coat and soften for 5-6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.
Add the flour and cook for 2 minutes stirring continuously, until the raw flour smell is gone.
Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half in the same manner.
Stir in the chicken bouillon and add the bay leaf. Add the juice from the canned clams to the soup, but don’t add the clams yet. Stir in the additional clam juice.
Bring the soup to a gentle boil, then reduce to a simmer, so that its just gently bubbling. Simmer for 20 minutes, partially covered. Stir occasionally as it cooks.
Peel and dice the potatoes and add them to the soup. Bring back to a very gentle bubble and let the potatoes cook through for 20-25 minutes, until fork tender. Reduce heat to low.
Stir in the clams and let them heat through, about 5 minutes. Remove bay leaf.
Ladle soup into serving bowls and garnish with roughly chopped parsley, freshly cracked pepper, and chopped bacon.

Notes

Pro Tips

Clams: I use Bar Harbor Chopped Clams and Clam Juice for this recipe.
Using Fresh Clams: 1 heaping cup of chopped fresh clams can be used in this recipe along with 1.5 cups of clam juice. (1.5 cups = the 8 oz. jar + reserved juices from the can.) Make sure the clams are cleaned and steamed prior to chopping.
Potatoes: I use Yukon Gold potatoes for this recipe because I love their creamy consistency, but red potatoes are always a great candidate for soups and chowders because they hold up the best. Russet potatoes may also be used, but they're also the starchiest, which makes them more prone to falling apart.
Bacon: Salt Pork can be used instead of bacon if preferred!
The longer this soup simmers, the thicker it gets, so you can control the consistency with that in mind. I always let it simmer, reduce, and concentrate for at least 20 minutes before I add the potatoes. Once you add the potatoes, you don't have as much flexibility with cooking time, as you don't want to overcook them
The Hot Sauce is a flavor enhancer that you can't taste outright and it won't make the soup spicy. I use Frank's Hot Sauce.
The Worcestershire Sauce adds umami and also can't be tasted in this soup. Soy sauce can be used as a substitute if needed.
Be sure to pair this with my crusty, airy, No Knead Bread for dipping!

Storage

Store in an airtight container and refrigerate for up to 3-5 days.

The nutritional information provided is an estimate and is per cup. There are approximately 9 cups in this recipe.

Nutrition

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