Rapana is another type of shellfish that is as edible as mussels. Like all seafood, rapanas remain to the taste of an amateur, but have a high biological usefulness for the body. Rapan meat contains a large amount of trace elements such as: iron, calcium, pure iodine, phosphorus.
It is necessary
-
- Rapana;
- the rest of the ingredients, depending on the recipe.
Instructions
Step 1
The first problem that you will have to face in the preparation of rapanas is removing them from the shell. There are several ways: 1. This method is applied immediately at the site of removal of the mollusk from the surface of its habitat. Holding the shell in your left hand, stick your thumb between the shell wall and the “leg” and pull out the contents with a sharp jerk. But this method is applicable only for large rapans (6-7 cm).
2. Digestion. Not a very pleasant way for smelling, as when boiling the rapana, they emit a rather specific and unpleasant odor. But with a slight shake, the mollusk itself falls out of the shell.
You can only eat the front part of the snail.
Step 2
Rapana salad:
Ingredients: boiled rapana meat, fresh cucumbers and tomatoes, corn, salt. 1. Chop the rapan meat and fry in a pan.
2. Cut vegetables and put in a dish. Open the corn, drain and add to the vegetables.
Add fried rapana, salt and season with olive oil.
Step 3
Baked rapana.
Ingredients: Rapana (with shell), mayonnaise, cheese, garlic, salt. 1. Rinse the conch shells well. Carefully remove the “door” from the rapans and rinse inside;
2. Boil water, salt and dip the rapana into it. Cook the rapana for 3-4 minutes. Drain and cool slightly;
3. Remove the rapan meat from the shell and remove the stomach (it is long black);
4. Dip the remaining rapana meat back into the shell. Mix mayonnaise with garlic and place on top of the rapana meat. Sprinkle with grated cheese on top. Bake for 10-15 minutes in the oven at a low temperature.
Step 4
Rapan cold appetizer:
Ingredients: rapan meat, onions, fish spices, lemon juice with pulp. 1. Cut the rapan meat into strips. Put in a dish, put onions on top, cut into rings. Pour in the fish spices (to taste) and lemon juice with pulp, mix.
2. Put in the refrigerator overnight. Cold appetizer is ready.
