Snails Stew

| July 10, 2012 | Reply

A special dish either you love or hate! We, on the contrary love eating snails… and that’s a good reason to share with you this recipe, which is considered to be our favorite.Patience is the key word for snails, besides as living creatures themselves are not considered to be so fast!

First of all don’ t start cooking  just by thinking … ”Oh! I need to prepare snails many days in advance. Maybe next time” or…, ”It’s a time-consuming process, I can’t  spend the whole day in the kitchen”. On the other hand, begin with positive energy, as you always do by cooking an everyday meal and try to organize your time properly in order to be fast.

mycookingsecrets preparation:

  • oat flakes 
  • lettuce
  • orange peels

 

Prepare the snails 3 days before cooking, in order to be clean. Put them in a large strainer or wooden basket, by covering with a plate or textile (well-closed). Each day before replacing food, sprinkle with water to waken them. The first two days feed the snails with oat flakes plus lettuce and the third one orange peels.

Dispose of previous leftovers, as well as keeping them clean. This way you will avoid attracting little flies or even having a bad smell coming out.

 

Make sure to follow the process above. First of all because toxins are expelled, thereby increasing their own UNIQUE flavor.

 

You need:

  • 500 grams snails (medium size)  
  • 400 grams baby onions
  • olive oil
  • 1 clove garlic
  • 2 large tomatoes
  • 1/2 glass wine (red or white)
  • fresh ground pepper
  • a pinch of salt
  • 1/4 teaspoon ground cloves
  • 1 teaspoon oregano
  • 4-5 whole allspice berries
  • 2 bay leaves

Steps:

Scratch snails outwardly with a knife if necessary and remove the membrane covering the shell’s opening. Wash them by rubbing hands together using plenty of running water and salt (they disgorge all impurities). Rinse everything off and place them for 30-45 minutes in a well-closed strainer. Cook all living snails and throw out the rest.

 

Scald them for 15 minutes and skim occasionally the foam off the surface using a ladle. Keep 2 cups broth.

Meanwhile, peel the first layer of baby onions and cut their edges. Heat the oil in a large pot and fry them slightly until wrinkled. Pour in the wine and bring to a bubbling simmer.

Mince garlic finely. Dice the tomatoes and add them all together with the rest ingredients, including snails and it’s broth. Continue cooking for 10 minutes.

 

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Category: Main courses, Seafood/Mollusks

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