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.
- 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