Uncommonly Good Sorrel and Snails

Uncommonly Good Sorrel and Snails

Serves 2

  • 20 garden snails (Helix aspersa)
  • 3/4 block of butter
  • 1 handful of common sorrel chopped roughly
  • seasoning
  1. Purge snails on carrot or lettuce for four days, then starve for 48 hours.
  2. Drop snails into briskly boiling, lightly salted water, return to boil and cook for five minutes.
  3. Strain and cool snails, remove meat from shells with a cocktail stick.
  4. Put snails in a sieve, sprinkle with salt, agitate for two minutes and then rinse thoroughly to clean them off.
  5. Heat butter, add sorrel and allow it to wilt. Add snails, warm through and season.
  6. Serve in a ramekin with fresh sorrel to garnish.

Cook's tip: This is a French style recipe so naturally serve with a crusty baguette.

  • recipes Michael White
  • pictures David Merewether