Live Northern Moon Snail

Euspira heros

Moonsnail Salad: The most common preparation. After cooking, thinly slice the moonsnail meat and toss it with a vinaigrette. A simple dressing of olive oil, lemon juice, salt, and pepper works well.

Golbaengi-muchim (Korean Whelk Salad): A popular South Korean dish that works perfectly with moonsnails. Slice the cooked moonsnail meat and mix it with fresh vegetables like cucumbers, onions, and carrots, then toss in a spicy-sweet sauce made from gochujang (Korean chili paste), vinegar, garlic, and sesame oil. Serve with cold vermicelli noodles for a complete meal.

Sautéed Garlic Butter Moonsnails: Slice the cooked meat and sauté it in a pan with generous amounts of butter, minced garlic, and fresh parsley. Serve hot with crusty bread.

While not a typical menu item, preparing Moon Snail is a rewarding experience, similar to cooking other conch varieties. The key is to achieve the perfect balance of tenderness and flavor.

Directions for Cooking:

1. Boil: Place the live snails in a pot of boiling water and cook for approximately 40 minutes. This ensures the meat is thoroughly cooked and tender.
2. Extract: Once cooked, use a fork or a small pick to carefully remove the meat from its shell.
3. Rinse: Give the meat a thorough rinse under cold water to remove any residual sand that may have been present.
4. Slice and Serve: The cooked meat should be sliced very thin against the grain. This is crucial for tenderness. Serve it cold as a "conch salad" with your favorite dressing. You can prepare it just like you would a traditional conch salad with a zesty vinaigrette, fresh vegetables, and herbs.

The resulting meat is sweet and firm, with a delicate flavor that is truly a taste of the North Atlantic. For adventurous home cooks and seafood connoisseurs alike, the Moon Snail offers a new and exciting culinary experience.