Fresh Spotted Sea Snails in Shell

Heavy spiral shells, each one patterned with irregular brown blotches over a cream ground, with a shallow notch at the lip where the siphon sits and a pale, horny operculum closing the opening. They are dressed in a dark glossy sauce that clings to the whorls and pools in the spiral.

The meat inside is firm and slightly chewy with a clean, briny sweetness, and it comes away in one piece if you give it a twist against the shell. Pile them into a bowl in the middle of the table with picks, or toss the picked meat through cold noodles or a seafood salad. A squeeze of lime, a dip of chilli and vinegar, or a cold beer alongside is all they need.

• Spiral shells, brown blotches on cream
• Firm, slightly chewy meat, briny and sweet
• Dressed in a dark glossy sauce
• Serve cold as an appetiser, or warm briefly

Keep frozen at -18°C or below. Thaw in the refrigerator and eat the same day.