My F&W
quick save (...)

Aromatic Snails

  • FAST
  1. 1 cup dry white wine
  2. 1 cup water
  3. 8 large garlic cloves, chopped
  4. 3 large thyme sprigs
  5. 2 strips orange zest
  6. 2 large shallots, chopped
  7. 2 tablespoons Cognac
  8. Four 8.75-ounce cans large snails (see Note), drained and rinsed
  9. 1 tablespoon coarse sea salt
  10. Freshly ground pepper
  11. About 48 snail shells, for serving
  1. In a medium saucepan, combine the wine, water, garlic, thyme, orange zest, shallots and Cognac. Cover and simmer over low heat for 10 minutes.
  2. Add the snails, salt and a few grindings of pepper, cover and simmer for 5 minutes. Remove from the heat and let stand, covered, for 20 minutes. Transfer the snails to the shells and serve.
Make Ahead The snails can be refrigerated in their aromatic liquid for up to 2 days. Reheat gently before serving. Notes Snails and their shells are available at specialty food shops.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.