Name: Snails with tomato and spinach
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Ingredients: 12 snails in shells; 2 large tomatoes chopped; 1 small onion chopped; 1 clove garlic minced; 1/2 tsp ground cumin; 1/2 tsp dried oregano; salt and pepper to taste; glug of olive oil; 2 handfulls fresh spinach leaves

For most people there is only one place that springs to mind when discussing the eating of snails – France. Well the French are not the only folks to enjoy munching on this molusc, they are very popular in Greece too, especially in Crete. Apparently when it rains you get the best snails so everyone is thrilled when it rains at the end of the summer. This recipe for snails with tomato and spinach is super easy and tasty.

Super snails

Snails are something of an aquired taste. Whenever I think of them I immediately see Julia Roberts in Pretty Woman wrestling with the snail tongs and saying ‘Slippery little suckers’ when one shoots across the room.

Snails are popular in Greece and especially on the island of Crete. They are prepared in a variety of ways and this simple snails with tomato and spinach is one of my favourites.

This recipe will serve two people as a starter or one as a main dish.

What’s in the dish

There is not much to it really, I’ve used a dozen snails, 2 large tomatoes, 1 small chopped onion, 1 clove of garlic minced, 1/2 a teaspoon of cumin and half a teaspoon of dried oregano, olive oil, salt and pepper and a couple of handfuls of spinach leaves.

How to

I cleaned and boiled the snails for 10 minutes, drained them and set aside while I made the sauce. Saute the onion for 5 minutes then add the garlic for 2 minutes before tossing in the tomatoes (chopped up), all seasonings and a glug or olive oil and cook for a further 10 minutes. Add the spinach and snails, cover and simmer for 15 minutes.

Right I’m off to get my packing done and head off to Crete and some gorgeous Greek sunshine, and of course the food!

Kali Orexi!

Karon x