Cooking wild food - catching snails

[melvin west]

Ingredients:

• 2 lemongrass stalks, bruised and sliced into 4 cm lengths
• 6 young lemon leaves
• 2 chillis, bruised
• 1 knob ginger, pounded
• 300 g sea snails, washed in salted water 3 times

Instructions:

To make the dipping sauce, mix and combine ingredients well.

Place 500 ml (2 cups) water, the lemongrass, lemon leaves, chilli and ginger in a saucepan and bring to the boil. Add the snails, then cook, covered for 5 minutes.

Transfer to a bowl and serve with the dipping sauce.

Note:

Washing the sea snails in salty water three times before cooking removes any slime and grit. You should also discard any snails that float to the top when placed in a bowl of water as this is a sure sign that they are no longer alive.

 

[navychop]

Are all common snails edible?


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[Peter Parker]

I would be more worried about what pesticides a snail might have encountered that are in his system than any systemic posion.

I make sorbet and sometimes use rose petals for both taste and texture but I would not suggest using roses from your local florist for the sme reason.