Recipe: How to Cook Snails Cretan-Style

Eating snails is not just for the French: This Cretan recipe for Hochlioi bourbouristi ("burbling snails") sees them fried and doused in vinegar.


Chef: Christoforos Peskias

Preparation & Cooking time: 1 1/2 hour + 6-12 min

Serves: 4

Preparation

Soak the snails in a deep bowl of cold water for 1 hour, throwing out the ones that rise to the surface.

Drain and place in a deep saucepan over low to medium heat.

Add the wine and enough water to cover them.

Then add the garlic and bay leaf and simmer for 20-25 minutes, removing any scum that forms on top with a slotted spoon.

Set aside and let cool in the liquid.

Once they have cooled down, drain and sprinkle with coarse sea salt.

Have a large bowl of flour nearby.

Heat the olive oil in a pan over a high heat before flouring the snails quickly, shaking off the excess flour and placing them in the hot oil so that the shell’s aperture is facing down.

Fry for 2-3 minutes without moving them.

Sprinkle with salt and/or pepper to taste.

Add the vinegar and the rosemary, cooking for another 2-3 minutes, without stirring, until the vinegar has evaporated.

Remove from heat and serve immediately.

Ingredients

  • 1kg snails
  • 500ml dry white wine
  • 3 cloves garlic, peeled
  • 1 bay leaf
  • Sea salt 
  • All-purpose flour
  • 70ml olive oil
  • 150ml good quality vinegar
  • 2 tbsp fresh rosemary
  • Salt and pepper to taste


Read More

GASTRONOMY

Looking for Pan in the Mountains of Arcadia

Less than two hours’ drive from Athens and ideal for...


Greece Is Blog Posts

Autumn in Pylos: An Expat’s View of the Battle of Navarino Re-Enacted

BY Hayley Prokos

On a balmy Saturday night in late October,...

read more >

An Ermoupolis State of Mind: Notes from the Capital of the Cyclades

BY Anthony Grant

Caution is advised when visiting Ermoupolis on Syros,...

read more >

Homecoming, Greek-Style

BY Amber Charmei

The feast day of the church of a Greek village...

read more >