
Mary “the snail lady” as we like to call her, is passionate about her mollusk’s. She forages & collects these wild snails in the Sierra Nevada mountains, then feeds them a strict diet of basil before blanching and packing them in basil water for shipping. When cooked, they become tender and infused with the flavor of the herb and are unlike any mollusk you've ever tried. Although they are pre-cooked, for best results they should be simmered for 30 to 45 minutes in a stock or wine of your choice, It’s often best to finish the snails by sautéing them with butter and fresh herbs.
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