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Murici al Sugo (Sea Snails in Tomato Sauce)

Sardinian murici cooked in tomato sauce with garlic, lemon peel, chili, parsley, and basil.

Pescatarian Dairy-Free Nut-Free
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Prep 25 min
Cook 40 min
Total 1h 5m
Servings 4
Difficulty Medium

Ingredients

Shellfish

Base

Sauce

Boiling liquid

Seasoning

Finish

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Instructions

  1. Wash the murici in cold salted water and check them carefully. If any smell off, discard them.

  2. Bring a tall pot of lightly salted water to the boil with the lemon peel. Add the murici, boil for 15 to 20 minutes, then let them rest in the hot water for another 15 minutes.

  3. Drain the murici and keep back a glass of the cooking water. In a wide pan, warm the olive oil with the garlic and red pepper flakes.

  4. When the garlic has scented the oil, add the murici and the tomato passata. Season with the parsley, black pepper, and a small pinch of salt.

  5. Pour in a little of the filtered cooking water and simmer gently for 15 to 20 minutes, until the sauce tightens around the shellfish.

  6. Finish with fresh basil and another small pour of olive oil. Serve hot with bread to catch the sauce.

Storage & Meal Prep

Best eaten the day it is made. If you keep it overnight, reheat gently so the shellfish stay tender and the sauce does not tighten too much.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Fish & Seafood
Whelk / Sea Snail (Raw)
1000 g
Vegetables
Garlic
6 g
Canned Tomatoes (Crushed/Diced)
800 g
Oils & Fats
Extra Virgin Olive Oil
81 g
Herbs & Spices
Red Pepper Flakes
1 g
Fresh Parsley
4 g
Fresh Basil
192 g
Black Pepper
1 g

Per Serving

483kcalCalories
48gProtein
22gCarbs
25gFat
5gFiber
Sodium
592mg26% DV
Potassium
1642mg35% DV
Calcium
303mg23% DV
Iron
12.3mg68% DV
Magnesium
188mg45% DV
Vitamin C
45.8mg51% DV
Vitamin A
164µg18% DV
Vitamin K
225µg188% DV
Folate
90µg23% DV
Whelk / Sea Snail (Raw)
Garlic
Extra Virgin Olive Oil
Canned Tomatoes (Crushed/Diced)
Red Pepper Flakes
Fresh Parsley
Fresh Basil
Black Pepper
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Murici al Sugo belongs on the Sardinian home table. I build it around murici, garlic, and olive oil.

I wash the murici in cold salted water and check them carefully. If any smell off, discard them. I bring a tall pot of lightly salted water to the boil with the lemon peel. I add the murici, boil for 15 to 20 minutes, then let them rest in the hot water for another 15 minutes.

I pour in a little of the filtered cooking water and simmer gently for 15 to 20 minutes, until the sauce tightens around the shellfish. I finish with fresh basil and another small pour of olive oil. I serve hot with bread to catch the sauce.

Part of: The Sardinian Kitchen

Related: Fish + Seafood Hub | Sardinian Ingredients Guide