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Frixos Personal Chefing

Snails Stew

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Something that we grew up eating during the rainy season, although most people in this world would find it ‘gross’! Just have a taste of it (eyes shut) and maybe you will change your mind. Packed with protein but at the same time full of taste from the simple ingredients used.

Snails Stew

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5 from 1 vote

Snails Stew

Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Keyword: Pleasures
Servings: 6 People

Ingredients

  • 1.3kgs Large Snails , well fed with lettuce to be thoroughly `cleaned’
  • 4 Yellow Onions , peeled, quartered and further cut in wedges
  • 800g Fresh Tomatoes , ripe, cubed, otherwise 600g canned diced Tomatoes
  • 3 tbsp tomato paste
  • 1 cup fresh Parsley , big stems removed and roughly chopped
  • 200ml White wine , dry
  • 3 bay leaves
  • 1 tbsp dry Coriander , ground
  • 30ml Lemon juice
  • 100ml EVOO , Extra Virgin Olive Oil
  • tsp Sea Salt
  • ½ tsp freshly cracked Black Pepper

Instructions

  • Place a large pot or casserole filled with salted water over high heat and when it boils add the snails. Bring back again to a boil and then simmer with the lid askew on top, for 20’, while cleaning any scum/foam created.
  • Place the snails in a coriander and wash thoroughly under running water.
  • In the same pot/casserole we add the oil and place on low heat. Add the onions and sauté until they soften, about 5’. Return the snails to the pot, increase the heat to medium/high and give them a good stir. Immediately deglaze with the wine and allow for the alcohol to evaporate and for the wine to reduce a bit.
  • Add the tomato paste and stir well so that it cooks a bit, for about 1’, and add the diced tomatoes, bay leaves, coriander and the lemon juice and 300ml of water. Reduce the heat, place the lid on and cook for about 45’ while stirring occasionally. If needed add a bit more water.
  • 2’ before taking off the heat, we add the parsley, season with the salt and pepper and give it a good stir.

2 Comments
  • David
    says:

    5 stars
    Absolutely DELICIOUS!! I did a few tweaks – instead of canned tomatoes, I used a 540ml can of tomato juice & 1 small can (156ml) of tomato paste; and 3 cans of Escargot (2 drained, 1 undrained). For the wine, I used Casillero del Diablo Sauvignon Blanc. Turned out AMAZING!!

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