Greek Recipes

Greek and Cypriot recipes

Potatoes with snails and fennel (Cretan)


  • 1 1/2 kilo snails
  • 1 large bunch fennel
  • 4 potatoes, quartered
  • 1 large onion, finely chopped
  • 2 ripe tomatoes, finely chopped
  • 3 tablespoons red wine
  • 3/4 cup olive oil
  • Salt and pepper to taste
Potatoes with snails and fennel (Cretan)

Potatoes with snails and fennel (Cretan)


  • Place the snails in a deep bowl filled with tepid water and cover with a dish.
  • Allow them to stand for 30 minutes.
  • When the snails begin to move, remove the thick membrane covering their orifice with a knife and scrub any other waste from their shell (if a snail has not come off its shell, it is probably not alive).
  • Rinse meticulously under plenty of tap water and let them boil in some saltwater for 5 minutes.
  • Take them out with a ladle, put them into a colander and pour off any excess liquid.
  • Saute the onion with the olive oil in a saucepan, add the fennel, stir and extinguish with wine.
  • Add 1 cup of water and let food simmer for about 25 minutes.
  • Then add the potatoes, snails, tomatoes, salt and pepper.
  • Continue boiling for 30 minutes over moderate heat.
  • Serve slightly warm or at room temperature.

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