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Portuguese Snails

Serves 4


60 ml of white wine

2 tablespoons of olive oil

Dry oregano (to taste)

Salt and black pepper (to taste)

1 onion

3 garlic cloves

2 bay leaves

3 teaspoons of Tabasco sauce or Piri-Piri sauce.


Chop onion, garlic, bay leaves, oregano, and Tabasco sauce (three teaspoons or to taste) and add to a deep dish

Sauté until the onion and garlic are golden.

Add white wine and after a minute or so, add the snails and just enough water to cover the snails and add salt 

Let boil and then cook on low heat for 20 to 30 minutes. 

Add the black pepper and serve with plenty of napkins and toothpicks.

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