Frixos Personal Chefing

Commandaria Snails


A family pleaser stew that has been lightly sweetened by the Commandaria. Packed with protein but at the same time full of taste from the simple ingredients used.

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Commandaria Snails

Prep Time1 hr
Cook Time1 hr
Course: Side Dish
Cuisine: Cypriot
Servings: 6 People


  • 1.5 Kgs Large Snails , well fed with lettuce and pasta, to be thoroughly `cleaned’
  • 3 Yellow Onions , peeled, halved and thinly sliced
  • 400 g Cubed Tomatoes , canned
  • 3 tbsp Tomato Paste
  • 1 cup fresh Coriander , leaves picked and roughly chopped
  • 150 ml Commandaria Dessert Wine
  • 40 ml Red Wine Vinegar
  • 1 Clove Garlic , thinly sliced
  • 1 tsp Bay Leaves , ground
  • 1 tbsp dry Coriander , ground
  • 1 tsp All-Spice , ground
  • 100 ml EVOO , Extra Virgin Olive Oil
  • 1 ½ tsp Sea Salt
  • ½ tsp freshly cracked Black Pepper


  • Place a large pot or casserole filled with salted water over high heat and when it boils add the snails. Bring back again to a boil and then simmer with the lid askew on top, for 20’, while cleaning any created scum.
  • Place the snails in a coriander and wash thoroughly under running water.
  • In the same pot/casserole we add the oil and place on low heat. Add the onions and sauté until they soften, about 5’. Add the garlic and sauté for another minute. Place the paste in the centre of the pot and cook for a minute or so. Add the bay leaves, dry coriander and all-spice and mix well.
  • Return the snails to the pot, increase the heat to medium/high and give them a good stir. Immediately deglaze first with the vinegar for a minute or so and then with the wine and allow for the alcohol to evaporate and for the wine to reduce a bit.
  • Add the cubed tomatoes, 350ml of water and season with the salt and pepper. Bring to a boil, reduce the heat, place the lid on and cook for about 30’ while stirring occasionally. If needed add a bit more water.
  • 2’ before taking off the heat, we add the coriander and give it a good stir.
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