Molluscs of the subspecies Gastropoda are called gastropods. They have tentacles, a pair of eyes, and an inner body sac, which is covered with a shell. Gastropods include: trumpeter, abalone, periwinkle, grape snail and some others.
The following types of molluscs are used in cooking: grape snail, guidak, abalone, trumpeter. The shell of a grape snail is up to 8 cm in diameter. Guidak is a large mollusk, the weight of which can reach 1.5 kg. The ear mollusk has a flattened shell up to 20 cm long. In the trumpeter, the shell is twisted into a spiral and has small spines. The shell of the perinkle is dark brown.
Each of the gastropods has a different cooking method. In America, guidaka is cut into pieces and cooked in butter and onions. In Japan, Hong Kong and Thailand, guidaks are eaten raw, scalded and peeled. The grape snail is a delicacy in French cuisine. The shellfish are washed with water, placed in coarse salt for a couple of hours to remove mucus. Then they are boiled or stewed in grape wine. Abalone is dried, canned, salted, added to soups and salads. It is cooked for 20-30 seconds, otherwise the meat will become tough. In Japan, shells sprinkled with rice vodka are placed on a steamer rack. The dish takes 15 minutes to cook. Shellfish are served in shells with soy sauce and lemon juice. Trumpeters are steamed or in acidified water right in the sinks. Cooking time is 10 minutes.
Pervinkle is boiled right in the sinks.
Most often you can find a grape snail on sale. Prepare the clam as follows. Put them in a saucepan, cover with cold water and place on the stove. Bring water to a boil, cook snails for 2-3 minutes. Drain the water, chill the clams and remove them from the sink: by hand or with a fork. The edge of the mantle, which is called the "lip", runs along the edge of the shell opening. The part of the mollusc located outside the lip must be removed. Then rinse the remainder under running water. The next step is to get rid of mucus. Place the snails in a concentrated salt solution for 2-3 hours. Then rinse off the mucus thoroughly. The fillet can then be cooked.
The calorie content of gastropods is up to 80 kcal.
Grape snail can be cooked in red wine. You will need: 500 g of snail fillets, 150 ml of dry red wine, 150 g of butter, 1 onion, 200 g of champignons (fresh), pepper, salt, fresh parsley. Peel the onion, chop finely and fry in butter. When it becomes soft, add the snail fillets, add salt, pepper, cover and simmer for 10 minutes. Pour in wine, wait for a boil. Wash the mushrooms, cut them into 4 pieces and place them in the skillet. Pour in two glasses of hot water and cook for 20 minutes. over low heat. Pour the finished dish into plates, sprinkle with finely chopped herbs and serve.
Grape snails can be baked with parmesan. You will need: 30 snails, 100 g of butter, 100 g of cheese, 2 cloves of garlic, a little ground nutmeg, parsley, pepper, salt. Combine softened butter with chopped parsley, garlic, nutmeg, add salt, pepper, mix. Spread the mixture on small baking tins, place the snail fillets, put the mixture on top, sprinkle with grated Parmesan. Place in an oven preheated to 180 ° C for 10-15 minutes. Serve directly in the tins.
