Baked grape snails

Baked grape snails

Category: Cold meals and snacks

Kitchen: french

Ingredients
Grape snails	how much will you collect
Flour, bran
Fresh dill	large bundle
Bulb onions	2 pcs.
Spices to taste
Butter	1-2 packs
Grated cheese
Garlic	5-6 teeth

Cooking method

• The process of cooking snails is quite laborious. If you need to make a couple of servings, it is easier to buy at the store. I prepared them a year ago a lot, a lot ... I take them out of the freezer and into the oven as needed.
• I had some kind of invasion of grape snails on the site! They were everywhere! My husband got the idea to cook snails. I went to the Internet for a recipe ... The very first recipe that I came across had a promising title: "Kill the reptile." This was the deciding factor.
• I collected a couple of their buckets, washed (each!) Of sand and other debris.
• For three days they lived with me in a large saucepan covered with a lid. Naturally, you need to leave a small crack. I fed them flour and bran to replace the contents of their stomachs (after all, they ate grass before). You need to bathe once a day. We take it out of the pan and rinse it thoroughly under running water.
• Three days later, we start cooking .. We wash it again, fill it with water and send it to high heat. The water should warm up very quickly, but not boil! If it boils, it will be difficult to get them out of the sinks. When foam forms, remove from heat. And we proceed to separate the snails from the shells. We get a bowl of the future delicacy. Then with a sharp knife we ​​separate the snail fillet (whose leg it crawls) from the stomach and what else does it have ...
• All. We send this fillet into a saucepan to cook for 40-50 minutes, adding there an onion and spices to taste. I added allspice and a Mediterranean herb mix. After 40 minutes, drain the broth, and repeat the procedure with a new onion and spices for another 40 minutes.
• We boil the shells in salt water in order to rid them of mucus.
• While everything is being cooked there, let's start stuffing. Take a large bunch of dill, onion, 5-6 large chives. All this with a crumbled blender in mashed potatoes.
• We drive a pack of butter into this puree with a blender. If the snails are healthy, then 1.5 packs. Salt to taste.
• As a result, we get a green, tasty smelling mass.
• We wash the boiled shells and dry them on a towel
• And we begin to stuff them. First, we push our green oil into the sink with our finger, put the cooked fillet of a snail, and seal it on top with the same oil. Cram in more tightly, do not trash Here it is, the long-awaited semi-finished product. We send it to the refrigerator before the arrival of the guests.
• 
• Then everything is simple. Pour salt in a layer of several centimeters in the pan, cover it with foil and put the snails so that they do not roll.
• 
• Sprinkle a little finely grated cheese on top, but not the whole snail, but only the place where the butter is visible, and send it to the oven for 15-20 minutes at 180 degrees.
• 
• When we see that the cheese is browned, we take it out. Do not forget to drink white wine.

Note

The recipe itself called "Kill the reptile" is here 🔗
Thanks to the Author, I got rid of snails on the site

[Lenochka]

LenochkaI'm shocked! I can't even imagine how to wash every snail, pick out the "fillets" from every shell. I will never move on to this.

But in finished form, everything looks very appetizing! The main thing is not to think that it was originally

And the taste? What does it taste like?

[Lena]

Lena, THANK YOU!!! Bookmark it!
Snails, it's very tasty, I managed to taste fresh
Good if you cook them yourself, fresh Store stuffed ones did not like at all

Lena - you are a heroine! It's just a feat - to work for a week for 5 minutes of pleasure.

A year ago! and just now shared well and how? liked? or for an amateur?

I suggest changing the name from "Kill the reptile" to "Eat the enemy at dinner."

[Lena]

Lena, sister, I did all this procedure too. The only thing was that the snails raised the lid of the pan and "scattered" across the loggia. And I couldn't eat them ready-made. But my husband really liked it !!! For men - this is such a stimulant!

For men - this is such a stimulant!

Aha, and a woman will lose her last strength while she spices them!

[Lena]

Lena, sister, I did all this procedure too. The only thing was that the snails raised the lid of the pan and "scattered" across the loggia. And I couldn't eat them ready-made. But my husband really liked it !!! For men - this is such a stimulant!

Not just a sister! Twin, however! And they lifted the lid, and tried to "run" ... And ... I never tried them.
My husband likes it too. My mother adores them. I can't try. I follow him all evening: "Well, explain how they taste? Manna asks me what to answer?" "Answer that Oooooo delicious!" "Who do they look like?" In general, under torture, she was able to tear her husband away from the plate, and he admitted that it was like a mussel (he is a maluska), only he does not give it away by the sea, but absorbed the whole aroma of spices, dill and garlic, and all this is in fragrant oil (This is it, not me, we don't have a smiley like a boy loves)

I suggest changing the name from "Kill the reptile" to "Eat the enemy at dinner."

I liked the idea very much! Moreover, the first stage (about "kill ...") has already been completed, we proceed to the second ("Eat")

A year ago! and just now shared well and how? liked? or for an amateur?

So I just took a picture of the baking process (because the oven is new, and it turns out beautifully through the glass). I already wrote about it. My husband really likes it. And I ... You can't match me, I don't eat a lot of things, or rather, I don't even try. I cook, but I don't eat.

Lena - you are a heroine! It's just a feat - to work for a week for 5 minutes of pleasure.

If only 5 minutes of pleasure ... I would give up the idea. It turns out I made them two years ago. So the pleasure for the husband lasted more than 5 minutes.

I can't try. I follow him all evening: "Well, explain how they taste? Manna asks me what to answer?" "Answer that Oooooo delicious!" "Who do they look like?" In general, under torture, she was able to tear her husband off the plate, and he confessed <...> And I ... You can't equal me, I don't eat a lot, or rather, I don't even try. I cook, but I don't eat.

So I, too, most of what I cook, I don't even know how it tastes ... only from the words of the main eater So ... how delicious mussels are ... I also don't know

[White caviar]

I stumbled across the Internet:

White caviar

It does not belong to fish, but it has a characteristic “fish roe” taste and the same biochemical composition as granular sturgeon caviar. This is the roe of grape snails, which, twice a year, lay several eggs with a total weight of 3 grams (1 dessert spoon). It represents balls of white (milky) color, slightly larger than red salmon eggs. Their taste resembles black caviar. The cost of 100 g of snail caviar is about $ 100.

Wow tyyyyy! This is caviar!
A week ago I was in such places where there is a sea of ​​them. After the rain, they kaaaak climbed out from behind the bushes. Huge !!!
Next year we will go there to rest again, collect them, bring them home and definitely try!

Started proud of our members of the forum

[Snail caviar (forest pearls)]

Snail caviar (forest pearls) - the most expensive delicacy https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=388449.0

The snails are collected, washed and sent to a pan with flour))) I don’t know how I’ll make them eat my Pretzel, I suggested to him last year to do it, but he takes glasses and disdains, although he eats all kinds of sea mollusks with pleasure, especially those caught with his own hands ... I'll try it myself.
And for caviar - bli-iin, I have suppressed it so much over the years. Another thing to find is how to cook it.

[GenyaF]

GenyaF, Zhenya, here 🔗
The process of hatching eggs from the ground seems sooooo entertaining)))). What about sanitation?

Helen, I dig a garden and regularly find nests with caviar.You can see it right away, so it's not difficult to knock it out))) Thanks for the reference
What is embarrassing about sanitation?

I'm shocked at me. not that you can't get to cook in your hands, Helen You are a brave woman !!!! Respect !!!!!!

[Admin]

What is embarrassing about sanitation?

Zhen, I don’t know, the earth is all the same and all the charms in it. On the farm that she showed Admin, there the caviar is all in sight, does not come into contact with the ground.
Zhenyok, be your Eureka multibillionaire! : girl-yes: Take the niche of snail farming in Russia, especially since you live in such a fertile paradise. And then how will I move to the Krasnodar Territory, how will I start milking the snails. I will not deprive them of their lives, no, I feel sorry for them, they are so cool, but milking is yeah)))))
Girls, what if the Achatins? This horse has a more impressive leg and a half-liter can of caviar at a time.
kubanochka, Lenus, why haven't I tried it myself? Are they big? I found single specimens at my dacha, the largest was 3 centimeters in diameter. Crawls on her hand, I will tickle her eyes and let go in peace)

[Helen, Omelochka!]

Helen, Omelochka! I'm your sister too! And how did I, you bastard, miss this topic? She also went through this several years ago! Only did everything a little differently. I didn't feed them, the poor, so that, sorry, the intestines were cleansed, I kept them in a net so that they would not run away, well, and I washed them constantly. And I cooked them not in shells, but peeled! Specially! Because if they were traditional, then all the guests would immediately understand that this is an escargot, and so - everyone, smacking their lips, wondered for a long time what they were eating. It was very funny to watch the reaction of those who had never eaten snails before and just found out what they ate! And I have an escargotniere and special devices for escargot! Here is:

🔗

[Larissa]

Larissa, Wow. And on the right, as I understand it, a fork-pick, for extracting a clam from the house, or what? Looking at these jeeps, I immediately remembered "Pretty Woman", this is when Roberts has a snail flying out of them, with the words "slippery, boogers")))

Yes, Lena, right! Spring clip and fork!

[Lena]

Lena, nothing in my land bothers me))) But this season I’m probably too late, today, when digging a vegetable garden, not a single egg came across. Apparently you will have to wait with enrichment)))
Larissa! Help-help !!! How did you cook your snails? I don't have these picks, how will I eat them?
And one question confuses me - and what for do we feed them with flour for three days or starve them if we only eat a leg? Here we immediately cook and use rapana. And yet - why cook for so long? after all, during long cooking, the shellfish are made rubber, again I will compare it with the rapana - I cook no more than 10 minutes, they chew well and have a taste

Zhenya, you can even eat them from shells with simple toothpicks! And how I cooked - they also had to be picked out. At first for several days they, ransomed, hung from me, poor, hungry, in a net. Washed out a couple of times a day. Then I boiled them a little, then pulled them out of the shells, washed them again, and then stewed them with onions, garlic and other spices. Nobody could guess what he was eating.

Larissa, thank you! I just like boiled rapanas, but sometimes I fry them in oil with onions, tomatoes, spices. That's what I will do, because my uncle will refuse to eat if he knows they are snails. Insidious me

Well, they serut (snails)))

This is - yes! That is why I didn’t feed it, and all the same they still gave out the mountain for two days!

We ate our snails. I will not repeat, because there is a lot of fuss, and the product yield is small. And I didn't have enough taste, well, they are not without any additives

Explain. please, what does it mean to "boil a little" before pulling out?
Here I tried to experiment with snails. The slime that is on them, after all, it is not washed off from the living. And with boiled something very much. Maybe she didn't cook? Or bad soap?

First I cooked, and then I found THIS recipe !. I can share my "best practices".
I just DIDN'T FEED for almost four days and washed it out of the "poop". I knew that there would still be mucus during cooking, so I didn't "torture" the cuties with salt (to make them crawl on the salt with a delicate foot). The first time I boiled it for about 20 minutes in salted water (stirring it, did not remove the foam, honestly!). Washed well in several waters. Then she began to pick out snails from the valovans.Even at the stage "what am I going to do with them?" I decided I could do just fine with a fondue fork. YES! FONDUE FORKS are extremely suitable for both cleaning and the process of absorbing fillets (prick, dip in the sauce and eat!)
There were few large valovans, so I didn't fool around with the filling. I cooked the prepared fillet legs for an hour in a mixture of simple white dry wine + water + onion + carrot + parsley root + Provencal herbs at the end of cooking. Well, and salt, essno).
Allowed to cool in this broth. They write that it is necessary to stand in it for up to a day. But there was no strength to wait.
I made "snail" oil (I have been doing it all my life, I did not know that this is snail oil). I cut homemade white bread (baked with dried leeks) into beautiful triangles, smeared with this butter (butter + parsley + garlic + sea salt), next to a bowl of mustard sauce (mustard + soy sauce + lemon juice + olive oil). Well, for two people a glass of white wine and 36 "legs" of my escargos were enough to understand that I like another type of hunting, however. Despite a lot of wasted time, this dish has the right to live in our family.