Snails can be tasted in various restaurants. They are preferred not only in France, but also in Spain and Italy. The Greeks knew that snails are tasty and healthy since ancient times. A gourmet meal can be prepared at home by purchasing snails from the supermarket.
It is necessary
- - Burgundy snails - 72 pcs.;
- - vinegar - 1 tablespoon;
- - walnuts - peeled - 300 g;
- - butter - 200 g;
- - garlic - 1 slice;
- - rye bread - 2 slices;
- - parsley greens - a few branches;
- - salt and pepper - to taste;
- for broth:
- - dry white wine - 0.5 l;
- - carrots - 1 pc.;
- - onion - 1 pc.;
- - bay leaves, parsley, celery;
- - salt and pepper to taste.
Instructions
Step 1
Having bought snails, do not rush to cook culinary delights from them. A certain ritual must be performed with them. To let the snails release mucus, which should not be consumed, leave the clams in the container, under the lid, sprinkling some flour on them. After 7-8 days, put the snails in water, then in a place where enough coarse salt is poured. In 40-60 minutes, the snails will release mucus, now they can be well rinsed and cleaned with a brush. Change the water at least 4 times during washing.
Step 2
Next, dip the semi-finished products in water mixed with vinegar. Prepare carrots, wash, peel and cut into wedges. Peel the onion, cut it arbitrarily. Wash the greens.
Step 3
Pour wine into a saucepan, lower the snails. Arrange the carrots, onions, spices and herbs. Add water so that the snails are completely covered with liquid. Simmer for an hour over low heat.
Step 4
Prepare the snail oil, chop the peeled garlic and nuts. Wash the parsley, chop finely, add to the nuts. Pass the crust of rye bread through a meat grinder, mix with butter. Add the nut mixture, salt and pepper.
Step 5
Carefully clean the inside of the finished snails. Cut off the black dots from the removed pulp, at the end of the body.
Stuff the shells. First, put a piece of snail oil, then a snail, then again a nut the size of a nut.
Step 6
Arrange the beautifully stuffed snails on a fireproof dish. Place a few drops of white wine in each snail. Leave in a hot oven for 7-10 minutes, serve.
