Lemnos Sautéed Snails

Snails were mainly spring and summer dishes because that was when the island of Lemnos abounded in vegetables. In addition, they were light and easily digested. Dishes cooked with olive oil were eaten with salt cured foods, olives and fried eggs.

No votes yet


1 kg of snails
150 ml of olive oil
500 g of onions, diced
1 cup of crushed tomato
salt, pepper
4 pepper corns
3 corns of allspice
2 bay leaves


Place the snails in a basket with a twig of thyme.

Leave in the basket, covered (so they don’t escape), for 3 days.

Wash very well with salted water and hit them (return them to the water) in order to dislodge all the mucus.

Clean in plenty of water until they no longer secrete mucus.

 Blanch snails in very hot water.

 Drain and cut the ends off (remove intestines).

 Wash again to remove all traces of the shell.

Place in a saucepan with plenty of water and simmer for 4-5 minutes.

Skim the froth off the top, drain and set aside.

 In a shallow pan, heat the oil and saute the onions; add the tomato, spices, salt and bay leaf, and allow the sauce to simmer for a little while. Add the snails and cook over low heat until they are soft.