You may have heard of escargot in France, but in Lebanon, we keep it rustic, garlicky, and real. Mediterranean Snails with Garlic & Olive Oil are a coastal street food delicacy, usually found near fishing villages or served by aunties who swear by boiling them in seawater. This dish is earthy, chewy, and dripping in olive oil, garlic, and herbs. It’s the kind of snack you eat with a toothpick in one hand and lemon wedge in the other. If you’re brave enough to try it, you might just become a true Beirut food culture legend.
How to Make Mediterranean Snails with Garlic & Olive Oil
First, you clean the snails (yes, it takes patience), then boil them in herby water until tender. The real magic happens after, when you toss them with sautéed garlic, good Lebanese olive oil, parsley, and a big hit of lemon. Street food meets rustic coastal charm.
Pro tip: Get yourself a toothpick and a bold attitude. These little guys take work—but they reward you with full flavor.
Cultural Notes & Flavor Hacks
Substitutions & Hacks
Storage + Reheating Tips
Pair It With
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If you try this recipe, let me know how it goes! And don’t forget to share it with your family—you know they’re gonna ask for it and check out our other recipes.
Lebanese-Style Snails
Equipment
Ingredients Â
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
InstructionsÂ
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 shellExtra lemon wedges for serving
