Snails are an exceptional delicacy that is valued in many countries around the world. Although many people purse their lips in disgust when they hear about Burgundy Snails, there are whole regions where snails are traditionally cooked and prepared in the spring.
Cooking snails is an art, that can be achieved not only by experienced chefs. Even beginner cooks will be able to handle this task if they follow the exact instructions of the recipe.
The most important part of preparing snails is boiling them. Proper boiling ensures that their tough meat will be pleasant to eat.
The snails left to be cleaned are carefully rinsed with cold water and placed alive in boiling salted water. After you boil them for the second time, add black pepper and allspice, as well as vegetables of your choice - spring onions, dock, sorrel, carrots, celery, parsnips.
The snails and vegetables are boiled on high heat for about 10-15 minutes, after which the heat is reduced and they are boiled for another 70-90 minutes on low heat. Let them cool, clean them and prepare them according to your taste.
You will find exactly how to prepare the incredibly delicious snails with rice and garlic as well as the breaded snails with butter on our page.
Also check out these tips for cleaning and cooking snails and find out how are snails stored.
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