How to make
For me, the are an exceptional delicacy. A rich combination of flavors, they have a unique taste. When you buy, be sure to make sure they're alive. Moreover, snails love to graze sagebrush and then become terribly bitter. Usually, this occurs from mid-April to late May, when the wormwood is young and small.
So when you start to cook, try them out early on - do not waste your time and products. So, here is my version of snails in rice:
Snails are washed with cold water. Wait 10-15 minutes to see which should be discarded. Cover them in a liter and a half of salted water. Foam the up one time, and boil on low heat. After 30 minutes add oil, red pepper and all vegetables, chopped.
Boil for another 60 minutes then the snails are removed, and in the strained broth, put the rice. Boil over very low heat until the liquid is absorbed. Add snails, pepper and parsley. Done.
Now you have to buy the right cutlery and the snails are going to come out like in a French restaurant.
