When it comes to snails, French cuisine may be the first thing that comes to mind however millions of snails are consumed annually across the world with Spain, Morocco, and Italy also having high consumption rates.
In Australia they’re usually found on the menus of some high-end French, Greek, Italian, and even Modern Australian restaurants and can also be sourced in cans from some delicatessens. You can expect to pay around $25 - $35 for a can of 8 dozen, around 30¢ a snail. The shells are sold separately but they can be washed and reused many times over.
Out of the thousands of different species world-wide, the Helix aspersa Muller, or the common brown garden snail, is Australia's only edible snail. According to a document published by the RIRDC, records dating back to 1888 indicate the Helix aspersa Müller, which is one of the most popular snails eaten in European countries, was introduced to the country during the colonisation of New South Wales. It’s the only snail allowed for farming in Australia and quarantine laws prohibit the importation of other species.
Snail farms are found in areas all across Australia and are often set up in crates or small pens that are fully enclosed to protect them from predators. Snail farming has attracted a lot of interest and not a lot of time passes before hearing about a new business entering the market, however thousands of tonnes of canned snails are still being imported into Australia each year.
Snails are used in a variety of ways but the most common by far is cooking them in butter, garlic, wine, and herbs and served as an appetizer or entrée. Another common method is serving them in a vol-au-vent shell topped with mushroom.
Snails Tossed Through a Garlic Butter Sauce with Fresh Tomato and Tarragon (pictured above)
This dish includes the popular combinations of butter, garlic, and wine but welcomes a couple of additions to freshen it up and is cooked in a way that creates a beurre blanc style sauce. And it’s all done from the same pan.
This recipe is reasonably quick to cook and it’s important to keep an eye on it from start to finish. The liquid should never dry out completely and the ingredients shouldn’t take on any colour.
Bread Slices
The sliced bread on the side is optional but it adds the option of piling the mix on top and eating it that way. It’ll also add some extra volume to the dish. This can be done in advance and re-heated in the oven just before plating up.
Rub each side with a clove of garlic then drizzle each side with olive oil. Sprinkle lightly with sea salt. This can be placed in the oven or grilled in a pan or on a hot plate.
The Snails
8 pre-cooked snails
2-3 garlic cloves peeled and crushed
100ml white wine
20ml white wine vinegar
1 teaspoon fresh tarragon, chopped
75g butted, diced
½ Roma tomato, de-seeded and diced
Several wild rocket leaves
Sea salt to taste
1. Warm some oil in a pan and add garlic. You want the garlic to soften on a slow heat without adding any colour.
2. Add white wine, increase heat, and reduce to half the original volume.
3. Add white wine vinegar then toss in some fresh tarragon.
4. Add the snails and cook until warmed through.
5. Remove from heat then add some cubes of butter and toss around until it combines. The liquid in the pan will emulsify with the butter to produce the sauce.
6. Toss in the diced tomato flesh and some picked wild rocket leaves then season with sea salt.
7. Carefully transfer to a plate and run any remaining sauce around the outside.
Fried Snails with a Garlic Butter Dipping Sauce
This is a good way to introduce someone to snails, especially for anyone that may be hesitant or uncomfortable with seeing them.
Garlic Butter Dipping Sauce
The sauce should be made first and put aside while frying the snails.
1 large garlic clove, crushed
50ml white wine
100ml cream
75g butter, diced
1. Cook crushed garlic in oil in a warm saucepan and heat until the garlic starts to soften. Don’t allow it to darken in colour.
2. Add white wine and cook for 1 minute.
3. Add the cream, cook gently and reduce until it reaches half of the original volume.
4. Remove from heat and stir in the diced butter until completely combined.
5. Season with salt and pepper to taste.
6. Transfer to a bowl and cover with cling wrap. Keep at room temperature.
For the Snails
10 pre-cooked snails
½ cup breadcrumbs
¼ cup plain flour
1 egg
1 cup milk
Crumbing the Snails
This method can be used to crumb anything such as fish or chicken. Other flavours can also be added to the breadcrumbs such as fresh chopped herbs, grated lemon zest, or parmesan cheese.
1. You will need three bowls lined up on a bench. The flour goes in the first, lightly whisk together the milk and egg in the second, and the breadcrumbs go in the third.
2. The trick for the next stage is to use one hand for the dry ingredients, and the other for the wet. Using hand no.1, roll the snails in the flour until lightly covered and shake off excess flour then drop into the egg and milk mixture.
3. Using hand no.2, stir the snails around the mixture then lift upwards. Allow excess to drain off and ensure that the flour layer is completely covered. Drop back in if required.
4. Drop into the breadcrumbs and toss around using hand no.1. You want to see a nice even complete coverage of crumbs. If there’s any doubt then the process can be repeated to add a second layer.
Note: If any lumps form in the crumbs then remove if possible. If they stick to the side of the product they will darken quickly when fried and become bitter. It will also affect the final presentation.
Frying the Snails
The oil temperature is important. If too hot then the product will burn before heating the inside. If too cold then it will soak up the oil, look dull, and not crisp up.
1. Heat a pot of oil to 180ºC. To test the temperature, add a cube of bread to the oil and it should turn brown within 10 seconds.
2. Place snails into the oil for 2-3 minutes until they turn golden brown.
3. Remove from oil and place on paper towel before serving.
Simple Garlic Butter Snails
1. Make some garlic butter by allowing some butter to soften then mixing in crushed garlic and some chopped parsley.
2. Place some garlic butter into the shell then press a snail into the butter and then top with more garlic butter.
3. Place on a tray and then into a pre-heated 200ºC oven for about 5 minutes, just enough time to melt the butter.
4. Serve immediately with fresh bread.
References
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