Frozen Whole Sea Snails In Shell

Whole sea snails left in their shells: heavy, banded spirals in tan and deep brown, each with a wide flared lip and a pale orange rim running around the opening. The shells are wet and glossy, with the fine ridged texture of the whorl picked out along the shoulder of each one and dark muscle showing deep inside the opening.

Cook them simply and eat them with your fingers. Boil or steam them for a few minutes with ginger, spring onion and a splash of rice wine, then lift the meat out with a pick and dip it in soy and vinegar, or a chilli sauce. The meat is firm and springy with a mild sweetness. They also take well to being simmered in a spiced broth and served cold.

• Whole snails, shells on
• Banded brown shells with orange-rimmed lip
• Firm, springy meat with a mild sweetness
• Boil or steam, then dip

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.