Snails Stew Recipes

Steps:

• Fry all the ingredients except the wine and snails.
• Remove the bay leaf, add the wine and simmer for 5 minutes.
• Boil the snails, and throw away the water. alternately use canned snails.
• Put all the fried ingredients in a blender and then add the snails.

Steps:

• First be sure all the snails are alive, then wash them thoroughly in cold water and place in their shells in a container large enough to hold them.
• Pour hot water over them to cover and bring to a boil.
• Add a teaspoon of salt for each quart of water and continue to boil for 20 minutes, skimming off foam.
• Drain the snails, then wash in cold water and drain again.
• In a deep, heavy pan, heat olive oil almost to the boiling point, using 1/2 cup olive oil per pound of snails.
• Add the snails and fry for 10 minutes, turning carefully with tongs to avoid spattering oil.
• Pour in 1/4 cup redwine vinegar for each pound of snails.
• Remove from heat and stirconstantly for a few minutes.
• Remove the snails to individual plates and serve hot with a little of the remaining sauce, and some bread and wine, as an appetizer or first course.
• ---------SNAILSBRAISED WITH TOMATOES---------.
• Prepare the snails for cooking as directed above.
• In a deep, heavypan, heat 1/2 cup olive oil per pound of snails, add some salt for seasoning and then the snails.
• Cover, lower the heat, and cook for 10 minutes, turning once.
• Add a grated onion and 1/4 cup choppedfresh parsley per pound of snails.
• Stir over medium heat for afew minutes, then add a pound of peeled, chopped tomatoes for eachpound of snails.
• Cover and simmer for 30 minutes, or until the tomatoes are tender.
• Serve with fried potatoes and baby zucchini salad.