One more way of cooking snails. Olive oil, plenty of garlic, sea salt, fresh oregano and rosemary compose this simple, delicious meze for our raki.
Snail preparation is the most important step before you decide how to finally cook them. It takes a while however, we always need to make sure we clean our snails well before cooking them. As soon as you carefuly clean the snails in water, you boil them twice until they are half cooked. The second time, add 2 bay leaves and two strings of fresh oregano.
30 snails
1 onion, finely chopped
5 garlic cloves
6 tsp olive oil
Fresh rosemary
Sea salt, black pepper
A little water
– Heat olive oil in a wide pan
– Add onion and garlic cloves
– Once they are soften, add the snails and a little water
– Turn heat to low and slowly cook them until they absorb the water
– Add rosemary, plenty of salt and pepper
– Cook for another 5 minutes and serve