How to make a grape snail dish. Grape snail at home.

More than 100 dishes are prepared from snails. Currently known methods of cooking snails are divided into 4 categories: fried on a wire rack; in the sauce; stuffed with butter and in burning cognac.

The same wines are suitable for snails as for oysters, crayfish, seafood - that is, well-chilled dry whites.

A few recipes from snails:

French snails in garlic sauce
Snails (fillet) - 100g, butter - 100g, garlic - 3 cloves, lemon - 1 pc., Parsley - 1 bunch, cooking oil, salt, ground black pepper - to taste.
Fry the thawed snail fillet in a pan in cooking oil with a pinch of salt. Cook garlic oil separately. Chop the garlic finely or grate, mix thoroughly with softened butter, finely chopped parsley, salt, black pepper and 1 lemon juice. Put the oil in special metal or earthenware forms with portioned cells, put garlic oil in each cell, add 1 snail on top and place in a hot oven for 3-5 minutes. Serve hot.

Sailors
Snails (fillets) - 500g, butter - 150g, onions - 50g, red wine - 150 ml, onions seedling - 500g, mushrooms - 250g, aromatic herbs - to taste, ground black pepper and parsley - to taste.
Spasser the onion and put the thawed snail meat in it, add salt to taste, black pepper, red wine, onion seedling heads scalded with boiling water and stewed with oil for 10-15 minutes, as well as fresh mushrooms, cut into 4 parts, add 200 -300 ml of water. Cover the pan with a lid and put on low heat. If the liquid has evaporated, add a little water or snail broth. Allow for another 25-30 minutes. Sprinkle with finely chopped parsley. Serve the dish hot.

Gorons stewed snails
Snails (fillets) - 400g, table wine - 2 cups, carrots - 2 pcs., Onions - 3 pcs., Potatoes - 400g, butter - 100g, celery, parsley, bay leaf - to taste, salt, black pepper - taste.
Wash the snail fillet with water, salt and pepper, add celery and parsley and marinate for 1 hour in a mixture of equal volumes of table wine and water. Remove the snails from the marinade, fry in a deep frying pan in oil, add peeled and chopped carrots, potatoes and onions, pour the marinade, salt to taste and simmer over low heat for 1 hour, stirring occasionally. When serving, sprinkle with herbs.

Boiled snails with mustard sauce
Snails (fillet) - 200g, mustard - 25g, table vinegar - 30 ml, olive oil - 100g, black pepper (ground) - to taste, parsley (greens) - 15g.
Boil the snail fillet for 5 minutes in salted water, cool the meat to room temperature. Dilute mustard with vinegar and olive oil, add salt and black pepper. Stir whisk until thickened. Pour the resulting sauce into finely chopped parsley. Place the snail meat on a plate and pour the sauce over it.

Snails with rice
Snail (fillet) - 300g, butter - 125g, rice - 100g, onions - 100g, vinegar - to taste, red and black pepper - to taste, bay leaf - to taste, salt.
Boil the snail fillet for 30 minutes in 1.5 l of water, with the addition of vinegar and salt. At the end of cooking, put a bay leaf. In oil and a small amount of water, spasse chopped onions to become soft, add snails and red pepper. Pour boiling water and simmer for 30 minutes. At the end of cooking, pour rice, salt to taste and boil for another 20 minutes. Serving with black pepper seasoning.

Marinated fried snails
Snails (fillet) - 400 g, onions - 2 pcs., Garlic - 2 cloves, dry wine - 100 ml, mustard - 1 tsp, vegetable oil - 1 tbsp, black pepper, lemon juice to taste , fat - for frying, lemon zest (grated) - 2 pinches.
Cut the snail fillet in half and leave for 24 hours in a marinade made from wine, lemon juice, mustard, vegetable oil, finely chopped onions and garlic and black pepper. Then strain and fry with very hot fat until a crust appears. Pour marinade and a little water into the remaining fat. Boil the resulting sauce and pour it on the roasted snails. Serve with salad, depending on the season.

Snails in tomato sauce
Snails (fillets) - 300g, butter - 150g, onions - 1 pc., Carrots - 1 pc., Dry wine - 250 ml, tomato paste - to taste, sugar, black pepper, salt - to taste, bay leaf , greens - to taste.
Add dry wine to 1 liter of water, salt and boil the snail fillet in this mixture for 1 hour. At the end of cooking add bay leaf. Stuff finely chopped onions and carrots in oil with a small amount of water added until the carrots are soft, add tomato paste, snails and, if necessary, a small amount of water. Sugar, salt, pepper and tomato concentration to taste. Stew for 25-30 minutes. Serve in portions, sprinkled with herbs, both hot and cold.

Baked snails with cheese
Snails (fillets) - 300g, feta cheese - 150g, vegetable oil - for stewing, onions, caraway seeds, black pepper - to taste, dry wine - to taste, bay leaf, parsley root, salt, mayonnaise, greens.
Boil the snail fillet in a salted mixture of water and dry wine for 30 minutes. At the end of cooking add bay leaf. Stew finely chopped onion and parsley root in vegetable oil; add salt, cumin, pepper to taste. Spread the prepared mixture in an even layer on a baking sheet, spreading slices of the snail fillet strained from the broth, pour with mayonnaise, sprinkle with grated cheese or feta cheese and bake until golden brown on the cheese. You can cook both on a baking sheet and in portions, serve the finished dish hot, sprinkled with herbs.

Limousin Snails
Snails - 72 pcs., Walnuts (peeled) - 300g, butter - 200g, garlic - 2 cloves, salt, pepper, vinegar, rye bread, carrots, celery - to taste, bay leaf, parsley - to taste, white dry wine - 500 ml, onions - 2 pcs.
Place the fillet of snails in water, acidified with vinegar. Peel one medium carrot and 2 onions, chop them, cook greens. Remove the snails from the acidified water, put in a spacious pan, pour white wine and water so that they are completely covered. Salt, pepper, add chopped carrots and onions, parsley and thyme and cook for 3 hours. While the snails are boiling, prepare their shells and snail oil.

Snail Placia
Snails (fillets) - 400 g, vegetable oil - 100 ml, celery (root) - 100 g, carrots - 50 g, onions - 150 g, tomato puree - 15 g, flour - 20 g, garlic - 3 cloves, black pepper (ground), salt - to taste, bay leaf - to taste, lemon - 1 pc., table vinegar - 10 ml.
Boil the fillet of snails in 1 liter of water with the addition of vinegar and bay leaf for 15 minutes. Drain the broth. Stew finely chopped onions in oil, add a little water, chopped carrots and celery. In the process of extinguishing, mix the mixture with tomato, flour and seasonings diluted with cold water. Put the stewed mixture on a baking sheet, spread the boiled snails, chopped garlic and lemon on top. Bake over medium heat for 30 minutes. Serve as a whole pie or portioned casseroles.

Snail Salad
Snails (fillet) - 200g, horse mackerel (canned) - 100g, salted capers, parsnip - to taste, vegetable oil, mustard - to taste, lemon - 1 pc., Mayonnaise, parsley (greens) - to taste.
Cool the snail meat, boiled for 1 hour in salted water, cut into thin slices and put in a salad bowl. When the meat is decomposed, add finely chopped sardines, salted capers, parsnips, vegetable oil, mustard, juice from a small lemon. Pour everything with mayonnaise and top with parsley.

Snail Pate
Snails (boiled-frozen fillet) - 300-350g, white bread (crumb, slices) - 2 pcs., Mustard - 1 tsp, garlic - 1 clove, lemon zest - to taste, nutmeg - to taste, black pepper - to taste, onion - 1 head, mayonnaise - 4-5 tablespoons, pickled cucumber (small) - 1 pc., salt - a little.
Thaw snail thawed bread and garlic twice through a meat grinder, or grind to a homogeneous state with a mixer. Add very finely chopped cucumber, seasonings and spices. Then add mayonnaise to the well-mixed mixture. Serve as a cold snack or use in the manufacture of sandwiches.

Snail
Snails (fillets) - 300g, green onions - a bunch, tomatoes - 200g, rice - 250g, vinegar, bay leaf, parsley - to taste, salt, fat for frying.
In fat with a little water, simmer finely chopped onions. Add washed rice and simmer with onion until liquid evaporates. Separately, cook the snail fillet in salted, slightly acidified with vinegar water for 15 minutes, add bay leaf at the end of cooking. Put prepared snails and grated tomatoes into stewed rice with onions, pour warm water and cook over high heat. At the end of cooking, put chopped parsley.

Shell Snails
Snails - 50 pcs., Onions - 3 pcs., Olive oil - 3 tablespoons, sausage (smoked or boiled) - 200g, tomatoes - 2-3 pcs., Garlic - 2-3 cloves, parsley (finely chopped greens) - 2 tablespoons, wine - 1 glass, crackers (crushed) - 1 tablespoon, vinegar, roots - to taste.
The snails need to be washed and soaked for 12 hours in vinegar, then cook them with roots (parsley, celery) in a sufficient amount of water. Drain and perforate the hole opposite the hole in the shell with an awl or knife tip. Fry chopped onions in olive oil and add sausages, chopped into pieces, tomatoes, garlic and herbs. Add Art. wine and lower the snails there. If there is not enough water, add a little so that the snails are covered in sauce. Cook for 1 hour and add crushed crackers. After some time, remove from heat. Suck out snails through a natural hole in the shell.

Bon Appetit!!!

Today we will cook, but at the same time I will tell you how to prepare for the winter, an unusual product for us - garden or grape snails. With a little effort once, a good housewife will be able to please her family with an exotic, but usual for France, diet dish of French cuisine, which is called very beautifully - escargo. Cooking it is no more difficult than cooking crayfish and it will take only 35-40 minutes.

It is better to collect grape or garden snails in late summer - early autumn. You can find these horned carriers of super dietary meat in shady places near ponds, in gardens or vineyards. We collect them in a bucket with a lid at the rate of six snails per serving.

How to cook snails

We start cooking by washing my belly and bucket, folding it back, covering with a lid so as not to run away. This procedure is repeated once a day for three to four days. At the same time, we do not feed snails. Thus, in 3-4 days, the snails will be cleaned of previously eaten.

After four days, finally wash my little animals.

In well-salted boiling water, clutching conscience in a fist, we throw them. A lot of foam will appear due to mucus secreted.

We take out the snails 5 minutes after boiling again and rinse.

We take out the contents of the shell with tweezers.

For food, only the foot of the snail is suitable, which we cut off.

Cooked snail fillet with bay leaf for 30 minutes in salted water.

Wash empty shells from coagulated mucus and boil for about an hour. Add 2 tablespoons of baking soda to the water.

While the processes of cooking and boiling are going on, we prepare the sauce (some of this mixture is called paste) from oil and herbs. First, wash the greens.

Cut and put in a blender.

Add soft butter and salt.

Bring to the most homogeneous mass.

We begin to stuff the boiled and dried shells with boiled snail fillet and green oil.

Put oil in the sink, then a piece of fillet, then butter again. Thus we fill all the shells.

Now, in order to cook the snails in French, we remember that such a dish is called escargo; it is necessary to put stuffed snails in the oven preheated to 150 C, after covering the holes of the shells with a piece of cheese. Keep them there until the cheese melts. Serve an unusual dish with white bread, on which it will be possible to pour fragrant butter from shells.

Such an original dish from snails can be prepared for the future or for the winter. To do this, simply fold the stuffed sinks into the dishes for freezing and put in the freezer. After a day, frozen snails can be poured into one bag and used at any time if necessary.

An exotic but tasty dish of snails is useful to you at any holiday table, if you want to surprise guests.

Finishing my recipe, I want to offer to watch the video of the YouTube channel "Fishing in Radomyshl".

How to make grape snail

The words grape snail modern urban dwellers are more likely to associate with aquariums than with cooking. However, in many countries of Europe and Asia, snails are a common item on the restaurant menu. Grape snails are bred on farms and sold live or frozen and ready to eat. Snail caviar, which resembles noble mushrooms to taste, is also used in food.

Grape snail only in the XX century began to be considered a delicacy. For millennia, snails, like other mollusks, have been the usual food for the inhabitants of the coastal regions of Europe. From early spring to late autumn, snails were collected on beaches, in gardens, in vineyards. They were salvation for the poor and a treat for the nobility. Today, grape snails can be found not only on the warm European shores, but also in Ukraine, Belarus, and the central regions of Russia. Heliceculture is well developed in the Mediterranean countries - the cultivation of edible snails on special farms. In Russia, snails are bred only in the Kaliningrad region.

If you have doubts whether it is worth eating snails at all, we’ll answer: everyone is free to make their choice. Someone refers to these cute creatures as pets, but for someone it is a valuable protein product with an amazing taste and many useful properties.

As for the usefulness of snail meat, there can be no doubt: only 90 calories per 100 g; only 2-3% fat, and that consists of unsaturated and polyunsaturated fatty acids, no cholesterol and as much as 15% protein. Snail meat is rich in magnesium, phosphorus, potassium, calcium, iron, zinc, copper, vitamins A, E and group B. It is not surprising that snails are considered a powerful aphrodisiac, comparable only with oysters.

"Culinary Eden" figured out how to cook grape snails, and shares with readers the best recipes. There are two main directions in handling snails collected in the wild: you can cook snails very simply: bake or cook on a fire, or you can spend them several days and get a real work of culinary art - escargo.

Let's start with a simple: how to cook snails in a quick way. This information will be especially useful for tourists who, in a sudden meeting with snails, can diversify their meager diet. It happens that for some reason, snails begin mass migration and crawl out onto the roads in hundreds. With a successful set of circumstances, in half an hour you can collect several kilograms of snails, and after another 10-15 minutes you can get a tasty and satisfying dinner. To do this, put the snails in the shells with the holes up on the grill above the coals, salt, pepper, pour a little oil into the holes or put a piece of bacon. Bake snails for about 10 minutes. Pick out the finished snails with a toothpick and separate the meat from the entrails.

There is a more humane, tasty and clean way to cook snails in the field. To do this, you need to prepare several liters of boiling water. We dip the snails in boiling water and cook for very short time - 3-5 minutes after boiling again. The purpose of this procedure is to quickly clear the snails of mucus and facilitate their removal from the shells. The extracted snails should be cut, leaving only a fleshy "cephalopod". Further we act according to the circumstances. You can continue cooking snails in fresh salted boiling water with vegetables and get a full soup, or you can fry the snails in lard or vegetable oil along with onions and garlic - you get a delicious snack that tastes like mushrooms and white meat.

If you have time, a kitchen, and a full set of dishes, there are several ways to prepare a delicacy from wild grape snails.

Firstly, snails should be kept in order to clean their insides and then not to mess around with cutting. Someone recommends keeping the snails in the refrigerator in an empty pan without food for 3 to 14 days and rinsing periodically. Other chefs advise planting snails for several days on flour, bran and aromatic herbs - thyme, fennel. With this method, already on day 3, the snails will clear and acquire a natural flavor. By the way, in the Mediterranean countries snails are especially tasty, as they eat aromatic herbs in natural conditions. Live snails purchased in the markets of Crete, Cyprus, Greece and other European countries can not be subjected to a purification procedure - they have already been prepared for use on farms. Unfortunately, the meat of snails collected in the Crimea and in Russia, without preliminary cleaning, loses much in taste.

After completing the cleaning of snails (or buying living prepared ones), you need to make sure that there are no dead ones among them. To do this, put the snails in water and remove those who have not shown signs of life. Next, boil the snails in boiling water along with the shells, rinse - and they are ready for culinary experiments.

Ingredients:
   1 cup dry red wine
   fresh mint, basil, marjoram,
   salt, pepper to taste.

Cooking:
Fry the snails in shells quickly in olive oil, fill with wine, salt, pepper and simmer over low heat for 10-15 minutes. Add chopped greens shortly before cooking. Serve the snails in the sinks by pouring the remaining sauce. Instead of wine, you can use ale.

Ingredients:
   500 g prepared blanched snails,
   100 ml of olive oil,
   2 tbsp wine vinegar
   1 tbsp rosemary
   salt to taste.

Cooking:
Heat the pan, pour a thin layer of salt and put the snails on it with the hole down. When the snails are dry, pour oil into the pan, mix and leave the pan over medium heat for 3-5 minutes. Add rosemary, vinegar, mix and remove from heat. Serve the snails in the sinks by pouring the oil in which they were fried. Pull the flesh of the snails with a toothpick and remove the dark tip. The rest of the insides can not be deleted.

The most exquisite dish of grape snails is escargo. For its preparation and serving, they even came up with special devices: an escargot (metal tray with recesses for sinks), tongs to hold the sink, and a fork with two long teeth to pull out the contents. In France, escargos are usually served as a snack before dinner, and in the United States and Australia this dish is considered the main one and does not need to be supplemented.

Ingredients:
   1 kg of prepared snails,
   300 g butter,
   1 large head of garlic,
   lemon juice, parsley, salt, pepper to taste
   hard cheese optionally.

Cooking:
Blanch snails for 2 minutes, remove from shells, remove entrails. Slightly salt and fry the meat of the snails (or boil in new water with onions and herbs). Make flavored oil: mix finely chopped garlic and chopped parsley with softened butter, add lemon juice, salt and pepper. Put a piece of snail meat in empty dried shells and fill with oil to the top. Top with grated cheese. (At this stage, escargos can be frozen and refrigerated for several weeks. In France, these prepared frozen escargos are sold in supermarkets.)

If you do not want to use sinks, put the flavored oil in a baking dish, and put the snail meat on top. Place the container with the snails in the preheated oven for 10 minutes (or in the microwave for 2-3 minutes) and serve immediately. Escargoes in shells are eaten with special forks or toothpicks. This dish is served with dry white, red or pink wine.

If cooking live snails does not fit into your picture of the world, and you want a French delicacy, try to find frozen snails. They are sold in many large supermarkets already peeled and boiled. You can use canned snails, but their taste will be noticeably worse.

Frozen snails in sinks can be done very simply: put on a baking sheet, sprinkled with salt for stability, season with your favorite spices and bake for 5-10 minutes at a temperature of 200-230ºС. And you can conjure a little, for example, like this:

Ingredients:
   20-30 pcs. frozen or canned snails without a shell,
   100 g butter,
   50 g parmesan
   2-3 cloves of garlic,
   Parsley, nutmeg, salt to taste.

Cooking:
Mix the softened butter with chopped parsley, garlic, nutmeg and salt. Put the snails in an escarging dish (you can use small baking tins), put a little butter on top and sprinkle with grated cheese. Bake snails for 10 minutes at 230ºС. Serve with baguettes and dry wine.

With skillful handling, the grape snail willingly turns into a delicious dish. Experiment bolder!

From the Portal: We are pleased to open the beginning of publications in the group with the classic recipe for preparing grape snails, which the leading Latvian expert on protocol and etiquette Elena Avotinya-Ekaterinicheva kindly shared with us.

From the Author: Why grape snails? They are especially proud, because network recipes are often not reliable. They were written by people who did not cook grape snails in their lives. I, as I teach the protocol and etiquette, and read, including the program “The Most Complex Dishes,” I simply must be able to do what I am talking about with my own hands.

In this article I will share the experience of cooking snails. Of the many recipes for cooking snails, I chose a classic recipe for snails with walnuts and dill.

Exactly a week ago, last Thursday, the marvelous land mollusks Helix pomatia (grape snails) were gently collected by our friends at their estate in Kuldiga, and delivered to Riga. There were 11 "raw" kilograms! I can tell you the quantity only today: 456 beauties were cooked and put into the freezer with our own hands. My record-breaking harvest for the winter (because in previous years we were brought from Kraslava, another region of Latvia, 3 times less, and escargos were enough for serving at home receptions only before Christmas).

The classic recipe for making grape snails consists of several stages:
1. Preparation of grape snails
2. Cooking grape snails. Cutting snails.
3. Preparation of filling for grape snails
4. Actually cooking snails according to the selected recipe.

Wash selected grape snails, rinse, rinse for 4 days, approximately every 3-4 hours. At us this function was undertaken by my spouse. The task is to rinse the mucus present in the grape snail. We don’t feed grape snails! Since grape snails, in addition to their nutritional properties, have the ability to accumulate various toxins, in order to free the digestive tract of our beauties, be sure to plant them on a diet for 3 to 10 days. In nature, they eat different plants, including the wrong ones for humans, and our goal is to completely cleanse the product.

We washed washed “hungry” grape snails to cook (we put them in boiling salted water). Foam appears quite quickly, which we remove with a slotted spoon

Cook grape snails in salted water for 20 minutes. By the way, there are no unpleasant odors during the preparation of snails: during cooking, it smells a little only with fresh grass.

After cooking, wash the grape snails again.
For the first time made a special party. After 3 days of fasting, a small batch of grape snails (2 kg) was separated into another box and fed with dill.

From 11 kg of raw grape snails, 8, 8 kg of boiled snails are obtained.

I cooked a "dill" special batch with dill too.

The statistics was this: if the fillet of a grape snail is 100 grams (right), then the waste is 260 grams. There are 3 dozen (36 pieces).

Of the whole product, we only need fillets (muscle meat) and a sink (for serving).

The finished fillet of grape snails before cooking in wine again cleaned with salt and washed thoroughly.

Boil empty sinks with soda for at least an hour.

Sinks, boiled for an hour with soda, lay out and dry.

Unfortunately, not all sinks go into further work. If during the extraction of the cooked snail it was torn and something remained in the sink, then the sink is in the trash. Therefore, the fillet is obtained more than shells, and it will be used in Chinese dishes (the East does not serve snails in shells)

Boil peeled fillet of grape snail in white French dry wine, with onions and black peppercorns. At the end, add a bay leaf. We cook grape snails for 40 minutes, then be sure to put them overnight in the refrigerator to insist, in the same broth.

We also cook the "dill" special party and insist night in the refrigerator, but without wine.

When preparing grape snails, we make several fillings.
Ingredients for Topping Number 1: Butter, Onion, Garlic, Lemon, Dill

Ingredients for Simple Garlic Oil (Number 2 Stuffing)

Ingredients for Topping Number 3: Parsley, Lemon, Garlic, Butter

Ingredients for the filling Number 4: walnuts, lemon, garlic, butter.

Beat each filling separately in a blender: first, herbs and garlic with lemon juice, then add soft butter.
When preparing the snails, the entire batch (456 pieces) took 7 packs of butter of 200 g.

For a filling with walnuts, a blender is not needed, just a mortar for grinding nuts and a garlic squeezer

Gently cram a little filling / oil into each sink, then grape snail fillet (1 trick), then close the sink again with oil, like a cork. Done. Snails are sent to the freezer.

Before serving, they will need to be put in the oven, preheated to 220 degrees, for 20 minutes. Serve grape snails with baguette and Burgundy, best of all, wine :)

Related albums.

how to cook grape snails

Grape snails cooking recipe

Ingredients required for preparing meals for 5-6 people:

large grape or garden snails - 40 pcs.;
butter - 200 grams;
onion - 1 head;
bay leaf - 2 pcs.;
dry seasoning of Italian herbs - 1 tablespoon;
basil - 1 bunch;
parsley - 1 bunch;
dill - 1 bunch;
garlic - 20-30 grams;
salt to taste;
baking soda - 1-2 tablespoons;
hard cheese - 50-100 grams;
patience is a lot;
squeamishness - 0 units.

Of course, to try a dish of snails, it is not necessary to collect or grow them. You can buy a semi-finished product for a lot of money and immediately start the last phase of cooking.

But it’s much more interesting to go through the whole process of creating a dish - from collecting and preparing ingredients, to serving the finished dish on the table.

So, let's begin.

How to cook a grape snail?

Large snails can be found in mixed forests, especially near water bodies. Clams actively crawl early in the morning and after heavy rain. Collecting snails is somewhat similar to picking mushrooms - excitement appears and "snail" places are found, only take a bucket with a lid instead of a basket so that the prey does not run away. Take individuals with a sink with a diameter of at least 5 cm, smaller ones - leave them free.

cook grape snail at home

Now the task is to clean the snails of dirt, both inside and out. To do this, starve them for at least 3 days. These days you can keep them in the same bucket covered with a cloth. Once a day, thoroughly rinse the snails and their home under running water. Do not forget that these snails are land and can drown in a large amount of water.

snails must starve

Three days later, before cooking, rinse the snails. Check and remove the dead.

take out starving snails and rinse

blanch in salted water

Throw prepared snails into boiling slightly salted water. Blanch them necessary, without bringing to a boil, 10 minutes. The foam that appears may not be removed.

We take out the welded snails.

take snails out of the water

And wash off the coagulated mucus with cold water.

wash off coagulated mucus

We take out the contents of the shells. This is most conveniently done with tweezers, grabbing a snail leg at the base.

take out the snail from the shell

We don’t throw out empty shells, we will need them later. Cut off the leg of the cochlea from the insides. Once again, thoroughly wash the snail fillet and shells from the remnants of mucus.

Cook separately for at least 30 minutes !!!

Shells in water with soda, per liter of water - 2 tablespoons of baking soda. During cooking, the sinks will become lighter. Cook snail fillet in salted water with onions, bay leaves and spices.

separated from the shell

While the snails are boiling, prepare the butter with herbs.
My greens and finely chopped.
We interrupt salt, greens and butter in a blender. Squeeze the garlic into the oil and mix.