Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Land snails 1/4 c Olive oil
1 x Water 1 x Freshly ground black pepper
1 x Salt 1/2 c Lemon juice
2 ea Cloves garlic finely chopped

Serves 6 to 8.
1. There is a small membrane, known as an operculum, at the opening
of each snail. Use a toothpick to remove this membrane and it will
come off easily.
2. Place the snails in a basin and rinse thoroughly with cold
water. Drain and rinse once more in cold water that contains a
generous amount of salt. Rinse once more in cold water before
cooking.
3. Add four quarts of cold water to a kettle and add the snails and
about three tablespoons salt. Bring slowly to a boil and simmer six
minutes, stirring occasionally.
4. Meanwhile, place the garlic and one teaspoon of salt in a small,
heavy bowl. Crush the garlic with a pestle or the back of a heavy
spoon to make a paste. Add the oil, pepper (to taste), lemon juice,
and six tablespoons cold water. Stir with a whisk to blend.
5. Drain the snails and serve hot with the sauce cold.
Note: To eat the snails, pull out the meat with a pick and dip them
one at a time in the sauce. The whole snail may be eaten, although
the most fastidious prefer to skip the soft after end of the meat,
which is the digestive tract.
[From "The New York Times International Cookbook."]

Browse by categories