Sea Snails, the Escargot of the ocean
600 gm fresh live sea snails (we used Babylonia Areolata)
50 gm butter
1 tsp Salt
2 tbsp sugar
3/4 cup wine, rice wine or Saki
6 cloves fresh garlic crush not diced
4 medium shallots
Scallion / spring onion
A few springs of fresh lemon thyme
6 slices of fresh ginger.
First clean the snails off. Use can use fresh water and sea salt, simply set them aside for a 15 minutes then under running cold cold for a few minutes.
Onto a pre heated grill place the snails onto the grate, be sure the heat isn’t too intense.
Into a pan add the cooking oil and and ginger, fry for a couple of minutes then add the shallots, garlic and salt. As soon as the snails begins to bubble add them to the pan, stir and add in about 1/2 cup of wine/saki and the sugar, continue to stir until the sugar has dissolved, add the butter and fresh lemon thyme and cook for a few minutes more. Add more wine / saki if required. You don’t want a soup, aim for sauce consistency.
Remove from the heat and serve hot. They can be eaten cold also.