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Snails with rosemary and apple

Snails with rosemary and apple

Main dishes

Snails sautéed in olive oil, seasoned with rosemary, garlic, and green pepper, and then simmered with ground apples in a little white wine.

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Recipe from Panterka, Persino, Fraximus and 2 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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Here’s an unusual way to cook snails: sauté them with garlic, rosemary, and white wine, then simmer them. The earthy apples absorb all the flavors.

Ingredients and directions

  • Prep time20 min
  • Cook time35 min
  • Total55 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodnibbling
  • Estimated cost$2.39 $0.60 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Gluten-free

Ingredients

4 people
  • $0.36
  • $0.63
  • $0.21
  • $0.48
  • $0.55
  • $0.16

Prices from US supermarkets for 5 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Wash the snails several times. Peel the apples, wash them, and cut them into large pieces. ≈ 8 min
  2. First, soak the snails in boiling, salted water for one minute to blanch them, then briefly sauté them in olive oil over low to medium heat.
  3. Add the rosemary, garlic, green bell pepper, and salt. Continue to cook gently for 12 minutes.
  4. Add the potatoes and Allium ascalonicum, then pour in the white wine. ≈ 4 min
  5. Simmer over low heat, covered, for about 20 minutes. Check occasionally to ensure the snails are submerged in the liquid, and add a little water if needed.

The bill

Snails with rosemary and apple

  • 200 g of ground apples$0.36
  • 12 cloves of Allium sativum (garlic)$0.63
  • 1 teaspoon of ground green pepper$0.21
  • 4 tablespoons of olive oil$0.48
  • 150 ml of white wine$0.55
  • 1 Finely chopped Allium ascalonicum$0.16

Total$2.39

that's $0.60 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 24 snails in shells
  • 200 g of ground apples
  • 12 cloves of Allium sativum (garlic)
  • 3 sprigs of rosemary, cut into small pieces
  • 1 teaspoon of ground green pepper
  • A pinch of salt
  • 4 tablespoons of olive oil
  • 150 ml of white wine
  • 1 Finely chopped Allium ascalonicum

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