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Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
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- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 483
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 56 g
- Cholesterol
- 170 mg
- Sodium
- 1022 mg
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 483
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 56 g
- Cholesterol
- 170 mg
- Sodium
- 1022 mg
Ingredients
Directions
Special equipment:
Thin wooden skewers or sturdy toothpicks- To clean and cook sea snails: Boil the snails for approximately 20 minutes in a pot of water. This will remove the sand and grit trapped inside the shell and cook the snail meat.
- In a saucepan, heat up the olive oil and saute the garlic and chopped chile pepper. Then add the snails. Add the wine and cook for a few minutes. Add salt, parsley and toss together well. Serve immediately.
Cook’s Note
Provide guests with thin wooden skewers or sturdy toothpicks so that they can easily pick the snails out of the shells.
My Private Notes
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