Fresh Spotted Babylon Sea Snails

Sea snails with a cream shell marked in a brown, checkered pattern, piled up and dressed in a glossy savoury sauce. The operculum is off and the meat sits at the opening of the shell; one shot has them on a wooden board, another on steel.

The meat is firm and a little chewy, with a clean briny sweetness. Steam or boil them briefly and pull the meat out with a pin, or stir-fry them in the shell with garlic, chilli and a splash of wine.

• In the shell, brown checkered markings
• Firm, briny meat
• Steam, boil or stir-fry in the shell
• Good with a dipping sauce

Keep frozen at -18°C or below. Cook thoroughly before eating.