Lebanese-Style Snails

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Wild or farmed snails are boiled with herbs and lemon, then tossed with garlic, olive oil, and fresh parsley.

Prep Time1 10

Cook Time50

Total Time2

Course: Appetizer, Snack

Cuisine: Lebanese, Mediterranean, Middle Eastern

Keyword: Lebanese, snails

Servings:

Calories: 347kcal

Cost: $12

Equipment

Ingredients

For Cleaning & Boiling:

2 lbs live snails available at specialty seafood markets or wild-caught
½ cup coarse salt for purging
½ cup white vinegar
1 lemon halved
4 cloves garlic crushed
1 bay leaf
1 sprig thyme or rosemary
Salt to taste

For Garlic & Olive Oil Dressing:

¼ cup extra virgin olive oil Lebanese if possible
4 cloves garlic finely minced
Juice of 1 lemon
2 tbsp chopped fresh parsley
Pinch of red pepper flakes optional
Extra lemon wedges for serving

Instructions

Clean and Purge the Snails

This step removes grit and any unpleasant flavors. It takes time, but it’s essential.
Place live snails in a large bowl with ½ cup coarse salt and enough water to cover. Let them sit for 1 hour, agitating occasionally.
2 lbs live snails, ½ cup coarse salt
Rinse thoroughly, then soak in a mix of water + ½ cup vinegar for 30 more minutes. Rinse again under cold running water until clean.
½ cup white vinegar
Inspect: Discard any broken or bad-smelling snails.
Shortcut: If using frozen, pre-cleaned snails, thaw and rinse well before cooking.

Boil the Snails

Fill a large pot with water. Add garlic, lemon halves, bay leaf, thyme, and a pinch of salt. Bring to a boil.
1 lemon, 4 cloves garlic, 1 bay leaf, 1 sprig thyme or rosemary, Salt to taste
Add cleaned snails and boil for 30–40 minutes, until the meat is tender and pulls out easily with a toothpick.
Drain and set aside. Pat dry with paper towels.
Test: Pull one snail out and try, it should be tender but slightly chewy, not rubbery.

Make the Garlic Olive Oil Sauce

In a small sauté pan, heat olive oil over medium-low heat.
¼ cup extra virgin olive oil
Add minced garlic and red pepper flakes. Cook gently until garlic is golden and fragrant about 1–2 minutes.
4 cloves garlic, Pinch of red pepper flakes
Add lemon juice and chopped parsley. Stir and remove from heat.
Juice of 1 lemon, 2 tbsp chopped fresh parsley

Combine and Serve

Toss warm snails with garlic-lemon oil mixture.
Transfer to a serving plate or small bowl.
Serve with extra lemon wedges, parsley, and toothpicks or small forks for scooping them out of the shell
Extra lemon wedges for serving

Notes

The nutritional values provided in this recipe are estimates and may vary based on specific ingredients used and portion sizes. Each recipe includes estimated cook time and serving sizes for your convenience. Actual values may vary depending on the specific ingredients and brands used, portion sizes, and individual cooking methods. This information is not intended to provide medical or nutritional advice, and we recommend consulting with a qualified healthcare professional or nutritionist for specific dietary needs.

Nutrition