I love the taste of snails...very earthy.
30 large snails
3 tablespoons of sea salt
1/2 cup of olive oil
1/3 cup of red wine vinegar
1-2 tablespoons of rosemary
Clean the snail shells, and remove the covering on the lip of the snail with a sharp knife. Discard any snails that aren't alive (the lip will be gone, withdrawn into the shell, etc.).
Sprinkle the bottom of a 9 or 10 inch frying pan with the salt over medium heat, and put in the snails with the open side down on the salt (see photo). Cook for 1-2 minutes, add the oil, reduce heat to medium-low and let cook for 25 minutes. Add vinegar and stir the snails. Sprinkle the rosemary over the top, and when the oil bubbles up, remove from heat.
Spoon onto serving plates and drizzle with a little of the pan juices. Serve hot.
When I went to France, all I ate was snails. They are very garlicy and soft:)
They don't really taste of that much, but it depends of what type.. It feels like they're soft rubber or something..
You have to wash them very well first, in several washes with salty water so that all the gunk comes out... then you can cook them with garlicg and butter, or in a tomato sauce, anything really! The flavour of the snails themselves is quite mild, anyway.