How to prepare living snails like a chef?

Snail is a delicious dish renowned worldwide.Preparation before they are ready to be consumed takes a long time but the end result is wonderful.We can say that the process is very similar to the preparation of the molds.Indeed, these molluscs do not eat everything but mainly herbs and certain species of plants.This is why, its flesh is estimated pure.Normally, they are harvested in hot weather after the rain.If we made you want to taste them, in the lines below, we explain how to prepare live snails like a professional.

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How to prepare living snails?Detailed explanations for cooking tasty recipes

For a portion, you will need around 12 living snails.It is best to collect the biggest copies that you can find.Normally, they tend to crawl on the interior edges of potted plants, mainly edible plants but also sometimes flowers.They prefer plants that give shadow in the warmth of the afternoon, like the agapanthes but they also like to stay in the plant they eat, especially the radicchio, the lettuce, the kale, the cabbageand strawberries.

Use a cloth to cover the container to prevent molluscs from ramping while crawling.

Wash

As snails move on the earth, you must make sure they are really clean.For this purpose, rinse them in a colander under current cold water by rubbing them against each other.

Purge

This controlled diet of snails makes it possible to ensure that their digestive tract is free from impurities and toxins.Put the molluscs in a saucepan with a small container full of fresh water, about 1/4 cup of flour poured in the corner of the pan and a few strands of thyme from the garden.Cover the pot with a double layer of cheese fixed around the edge with elastics or a string.

Every two days, take out the snails from the pan, wash it, put them back in it and replace the corn flour, the bowl of water and the thyme.Do this for about 2 weeks.You will know that the purge works when you see small trails of yellow and green dried poop.

In addition, alternately, you can also feed the snails with something that humans eat to eliminate old toxic foods from their system, such as pieces of lettuce, apple or vine leaves.

Salt

Put the snails in a bowl and sprinkle them with 2 tablespoons of sea salt.It kills them and also helps get rid of the drool.Cover the bowl with aluminum foil and pierce a few holes.Let stand for about 12 hours.

Fill the bowl with water, then drain it.Repeat the operation if necessary, rinsing salt and mucus each time, until the water is clear.

To boil

Before cooking the snails, put them in a large pot or a large saucepan and fill it with fresh water.Throw the snails that float on the surface.

In a large saucepan, bring 4 cups of water to a boil and 1/2 cup of white wine.Add a few sprigs of herbs, like thyme and parsley.Then chop 1/2 small onion, 1 carrot and 2 branches of celery, and add them to the pan.Simmer for 30 minutes to create a tasty broth.

Pour the snails into the broth and simmer, skimming the green and viscous foam which appears on the surface (it is the scientific part), until the flesh is easily detached from the shell when it is spaded with it withA toothpick, about 15 minutes (longer if you have big snails).

Take out the snails using a holes spoon, letting the drool and the mucus flow, and put them on a plate.Standard instruction is to cut their tough "feet".Afterwards, rinse well in the water and taste in your favorite recipe!

At this stage, snails can be used in any recipe.We recommend that you blow up in a little garlic, parsley, lemon, white wine and, of course, butter - a lot of melted butter.

In addition, you can keep the shells, dry them completely and serve the snails cooked in them for a nice presentation.For this purpose, you must first clean them.

Wear a saucepan containing about 4 cups of water to a boil and add about 2 tablespoons of baking soda.Add the snail shells and boil for about 3 minutes.Drain and rinse the shells.Dry them by tapping them and place them on a baking sheet or a piece of aluminum foil and dry them in a hot oven.

Ingredients :

Instructions

1.Place the snails in a pot and cover them completely with cold water.Bring to a boil over high heat and reduce to a regular quivering.Cook the snails until they can be drilled quite easily with a knife, about 45 minutes at an hour.Drain them and let them cool enough to handle them.

2.Cut the cooled snails into slices as thin as possible and place them in an average bowl.Add the celery and onion.

3.Mix the other ingredients in another bowl, incorporate them into a mixture of snails, celery and onion and stir to coat well.

4.Taste and adjust salt and pepper if necessary.

5.Refrigerate at least an hour before serving.

We hope that our explanations on how to prepare living snails will be useful to you in your culinary experiences.Enjoy your lunch !

Starts and parsley snails

Sources:

Sacargots salad recipe - MygourmetConnection.com