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Mikuni Wild Harvest
Basil Fed Snails

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A forager collects these wild snails in the Sierra Nevada mountains, then feeds them a strict diet of basil before blanching and packing them in basil water for shipping. When cooked, they become tender and infused with the flavor of the herb and are unlike any mollusk you've ever tried.

Here's what you get:

  • 1 pound (approximately 100) wild, basil-fed snails delivered pre-cooked in a container with basil water
Additional Information
artisan pic
Mikuni Wild Harvest California

Co-founder Tyler Gray began his foraging career as a child while gathering brambleberries (and escaping bears) in the forests of British Columbia. Throughout his many early adventures—which include diamond mining and driftwood scavenging—his passion for food foraging never waned. He's now the trusted forager for the country's top chefs.

From the Source Estimated Delivery: May 29 2013 - Jun 4 2013

Once your order is received and processed by Mikuni, your snails will arrive via overnight shipping in basil-infused water, with gel packs.

 

The Snails the Thing

Mary Stewart is an independent farmer in northern California’s Sierra Nevada mountains. She’s harvested and processed her basil-fed snails for more than 20 years, and in that time has become a favorite purveyor of chefs like Thomas Keller and Modernist Cuisine author Nathan Myhrvold. At Chicago’s Spiaggia restaurant, chef Tony Mantuano tosses the snails with spaghetti, artichokes and spring garlic. We also like them simmered in a vegetable or fish stock for 30 minutes, then quickly sautéed in butter and pepper and served as an appetizer. They’re equally dreamy prepared en croute—baked inside a golden pastry shell.  Daniel Boulud's spin on red curry includes sautéed snails and Thai sausage.  For wine pairings, red or white Burgundy are both lovely, as is a buttery Chardonnay or—with a peppery or spicy preperation—a dry Riesling.

You Need to Know

What's Included

  • 1 pound (approximately 100) wild, basil-fed snails delivered pre-cooked in a container with basil water

Use and Care

  • Refrigerate the snails in their basil water
  • They have a shelf life for up to 7 days
  • Although they are pre-cooked, for best results they should be simmered for 30 to 45 minutes in a stock or wine of your choice
  • It’s often best to finish the snails by sautéing them with butter and herbs

Method of Production

  • These wild snails are harvested by hand and fed basil before they are shucked, blanched, purged in basil water and blanched again
  • Shipped out of the shell in basil-infused water

Freshness and Quality Commitment

This item is final sale and non-returnable. Gilt Taste is committed to offering quality products that are fresh, honest and inspiring.