Snails with salt and rosemary

Ramon Brunsó

This is a recipe you can't miss in the kitchen: snails in salt. A simple dish, but one that allows the snail to be savoured to the full. This recipe also adds an aromatic touch.

In order to prepare the snails in salt, we will need the following condiments:

  • A 400 g bag of refrigerated snails or a 400 g bag of VdeGust canned snails.
  • A 250 g container of Maldon salt
  • Some dried rosemary leaves
  • Extra Virgin Olive Oil (OOVE)
  • A metal container to measure the quantity of snails.

If you want to dip the snails in a sauce, we recommend using allioli, vinaigrette or salsa verde.


  • Firstly, fill the base of the metal container with a layer of Maldon salt.
  • In order to cook better, add a little oil on top of the layer of salt.
  • Once the base is ready, add the VdeGust snails, placing them one by one face down on top of the salt.
  • For an aromatic touch, add the dried rosemary leaves on top.
  • Finally, place the snails in the oven (previously heated to 170 ºC), and leave them in the oven for 10 minutes. If you want them drier, leave them in the oven for longer.

Once all the steps have been followed, the snails are ready to serve and enjoy!