Snails are a delicacy all over the world. Preparing them before they are ready to eat takes a long time, but the end result is great.
These mollusks do not feed on everything - they eat only a certain type of grass. They are collected after rain, in early spring - from early April to mid-May. Once you have collected the snails, you need to clean them well.
Put them in a container with water, the water should cover them and the container should have a lid, so that the snails do not crawl out of it. Leave them for at least 4-5 hours. This procedure is done to clear the mucus, which the snails have and to cleanse them of the food they have eaten.
After that time, you need to rinse them well, put them in a pot of cold water and then on the stove. The water should be left boil and then leave them to boil for about 2 hours.
Snail meat is tough and difficult to digest. To the water you can add a pinch of salt, black pepper and bay leaf. When the snails are cooked, take them out of the pot, wash them with cold water and leave them to drain.
You can remove the cooled snails from their shells with a fork or skewer - if they are well cooked, they are very easy to remove from the shell. At the back of the snail there is a black stripe, which needs to be cut and it is discarded.
Clean all snails and rinse them again. Now they are cleaned and you can prepare them as you like. Breaded snails become extremely tasty.
You need 1-2 eggs (depending on the amount of snails) and flour. Dip the snail first in the egg, then in the flour, then again in the egg and fry them in heated fat.
Another way to prepare snails is in the form of a salad. You need mustard, vinegar, olive oil, black pepper, salt, parsley. Make a sauce from the listed ingredients, the parsley should be finely chopped, then pour it over the already cooked and cleaned snails.
Here are some suggestions for recipes with snails.
