Lumache di Mare: Sauteed Sea Snails

Name: Lumache di Mare: Sauteed Sea Snails
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 3 pounds/1.36 kg fresh sea snails, in shells; 1/4 cup/58 ml extra-virgin olive oil; 2 cloves garlic, crushed; 1 fresh chile pepper, chopped; 1 cup/235 ml white wine; Salt, to taste; Bunch fresh flat-leaf parsley, leaves picked and chopped

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Level: Easy
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 servings

Level: Easy
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 servings

Ingredients

3 pounds/1.36 kg fresh sea snails, in shells

1/4 cup/58 ml extra-virgin olive oil

2 cloves garlic, crushed

1 fresh chile pepper, chopped

1 cup/235 ml white wine

Salt, to taste

Bunch fresh flat-leaf parsley, leaves picked and chopped

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.

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