Study about grape snails

Study about grape snails

Category: Cold meals and snacks

Ingredients
Snails	how much did they collect
Bay leaf	taste
black pepper	taste
allspice	taste
white pepper	taste
salt	taste
dry white wine	1 glass
cinnamon	pinch
carnation	taste
dill	bundle
parsley	bundle
oil	1-2 packs
soy sauce	200 g
vinegar	taste
flour	1 tbsp. l. for 1 kg of snails
soda	1 tbsp. l. for 1 liter of water

Cooking method

• I understand that now is not the time for a recipe with snails, but unfortunately, when they appear, I will catastrophically not have time to exhibit my recipe. Let me bring to your attention my version of cooking snails. Although the final photo is almost the same recipe as everyone else's, I still have several other nuances that I worked out, as they say, with sweat and blood. It was never alien to me to try something like that: I, for example, would love to try all kinds of Chinese worm bugs and others like them. Therefore, when about twenty years ago we were relaxing in a bowling alley in Mogilev with a big company, I saw snails in French on the menu. The decision was made instantly - I WANT. And then they brought me 6 medium shells with toothpicks and a baguette on a huge plate. Of course, a toothpick is not wooden -))) No one but me dared to try them. And I liked it. The only thing was: instead of butter, there was anything in the sink, but not butter: margarine, spread. After a while we were invited to barbecues in a private house, where these grape snails were in such quantity, no, IN SUCH QUANTITY that there was nowhere to put our feet. Moreover, they were not bred there, but on the contrary, they could not get rid of them. I began to persuade my husband to collect. But he flatly refused, citing the fact that he would not eat such muck. Secondly, our arrival there, he capitulated. And since then, every season from May to June, we harvest snails in very large quantities. And we ourselves eat with pleasure, and our friends coming to visit us demand this miracle of cooking. So, in order. First of all, we need to collect them. If there are a lot of them, then believe me, there are no problems - in 30 minutes together with my husband we collect about 20 kg of these amazing creatures. Then the most interesting and time consuming begins. The snails, of course, need to be washed. I do this in a bath under a shower with cool water. Then we prepare containers: basins, balais, etc. I like it better when the container has a large bottom surface. Based on 1 kg of snails, pour 2 tbsp into the container. l. flour.
• 
• So that the snails do not run away - they crawl away and can breathe, we pull on ordinary women's tights on the container. Gauze will not work, because snails make holes in gauze masterly. CHECKED!
• 
• After a day, we rinse them under the shower and pour already 1 tbsp. l. flour per 1 kg of snails. After a day, we rinse again and put it in empty containers. This is done because snails sometimes eat plants that are poisonous to humans. And with such a diet, we simply clear their stomach. After a day, we rinse them again and pour salt in an arbitrary amount into the container and put the snails there. This is done in order to clean out all the mucus from them. Otherwise, after heat treatment, nothing can be washed off it. As soon as the snails are planted on salt, SO MANY SLIMES stand out, I would even call it a paste
• 
• ... Then they need to be washed of this mucus, I do it with an old toothbrush. There is another way, it is less power-consuming, but the result is slightly worse. Boil the snails, cut off the legs and rub each with coarse flour. So, we washed them of mucus and in pots.Fill with water and boil for 8 minutes. The water turns green. We wash them again under running water, take an ordinary fork and take out the body of these animals. They are completely free to get. Cut off the legs.
• 
• Now we need to boil them. Add salt, lavrushka, peppers of different colors and dry white wine to the water. In terms of grams, I will not say, firstly, everything is to taste, and secondly, based on the quantity. At the same time, we boil the washed sinks in a solution at the rate of 1 st. l. soda per 1 liter of water for 10-15 minutes. Then put it on a towel to dry.
• 
• For the filling, we take out a pack of butter in advance, or 2, depending on the number of snails, so that it becomes soft. Finely chop the dill, parsley and a couple of garlic cloves there, mix everything thoroughly.
• 
• After boiling the legs for 1 hour, put them in a colander. And we start to start. In restaurants, one leg per sink is used. But we do it for ourselves! At the bottom of the sink, our prepared butter, then a couple of legs, seal with oil and into the freezer. My husband and I ate just boiled snails - soft, without a specific smell, to our taste they reminded us of a boiled tongue, not mussels or other shellfish.
• The second way is to marinate the snails. This is what we and our friends like most of all.
• Option a): take a 300g jar, sterilize it and fold tightly the legs of the snails prepared according to the above method and fill it all with ... ... soy sauce. We close. Let it cool in the refrigerator, at least 3-4 days, and preferably a week. YOU will be pleasantly surprised by the taste.
• Option b): prepare the brine as for marinating boletus (well, at least we pickle boletus like that). Based on 1 liter of water 1 tbsp. l. salt, 1-2 bay leaves, 5 allspice and black peppercorns, 3 pcs. cloves, a pinch of cinnamon, 1 tbsp. l. sugar and vinegar to taste. Fill the legs folded into a jar, close. Let cool and refrigerate for 3-7 days. This method of pickling turned out to be an amateur.
• For several years, the rating of these methods has developed as follows:
• 1st place - snails marinated in soy sauce
• 2nd place - snails in shells with oil
• 3rd place - snails marinated in boletus brine.
• Enjoy your meal and patience in cooking!

Note

We often cook snails in shells in nature: we put them on a wire rack and on a grill for a couple of minutes so that the butter melts. You just need to lay the holes up so that the oil does not leak out in advance. We take the freshest baguette, spread the contents of the shell with a toothpick on a piece of baguette and sip it down with dry red wine.
R.S Recently I read an article about an agricultural estate in the Mogilev direction - they began to breed grape snails there. And for tourists there, salads are prepared with them, and they add filling to potato pancakes, etc.

Similar recipes

Baked grape snails (kubanochka)

Snails: collect, cook, eat (same)

Snail caviar (forest pearls) - the most expensive delicacy

What a delightful study! I want to read it again, and again ... And I would definitely try to do it if I found where to collect snails.
Is there a recipe for river mussels for an hour? We collect them for ducks and geese for food, but we are somehow scared for ourselves ...

[Orshanochka]

Orshanochka, Tatyana, I read it with great pleasure! For me, absolutely EVERYTHING in your cooking process was new (except for collecting snails).

It is felt that you are harvesting snails with great love. Maybe your ancestors were French? ...

Thanks for the story! There are a lot of nuances that you need to know for the correct preparation of snails!

Of course I myself will not dare, but it was very interesting and informative to read, thanks

No, well, snails ... Snails are a thing! Only I don't even know where to get them. I never saw them in my eyes. My aunt did not grow snails on grapes. And it would be interesting to try. Now I have two dreams - try ribeye in Argentina and try snails. What do we need Paris when in Orsha their darkness.

[Piano]

Piano, Helen, the thought about river ones constantly arises in my brain.The husband tried, did so, opened the doors, cut off the leg, soaked it in vinegar, and then in the pan. But he didn't like it, he says they give it back. But .... it was a long time ago and not true, he didn't even think about snails then. I will think by the summer. I'll try it myself (because we spend most of the time fishing) - then I'll post the recipe if I like it. Fortunately, we have enough of this good on the lake.
Svetlenki, Svetik there was definitely no French - half Polish, half Russian. Father from near Bialystok, mother from Voronezh Bridge, Natasha - come to collect snails to us
Girls, thank you all for your kind words and for your attention to the recipe!

[Orshanochka]

Orshanochka, VERY INTERESTING! And these are the same bastards who multiplied and eat everything? Isn't it time for us too ....: girl_red: eat? No, well, take a lot !!!!!

[Orshanochka]

Orshanochka, Tatyana, thank you, I read it with pleasure. Very detailed and interesting.

[Loksa]

Loksa, Ksyusha, yes, those who devour everything on their way By the way, here is a photo from the phone - this bunch was right next to a 9-storey building in Orsha (though there is a huge park and dampness nearby.

Well, send yours as a parcel - I will accept and process everything
Shyrshunchik, Tatiana, I'm glad you liked it. Honestly, I thought for a long time whether to spread it or not. But the time and the stars coincided yesterday.

[Tatyana]

Tatyana, be sure to lay it out !!! Well this is educational! Now I know that if I see these snails - to run to collect and your recipe is - you can recycle. And in general, all these creatures, I think, are quite useful, since they are wild ... And they seem to eat like "correct" food, not stuffed with all sorts of antibiotics ... IMHO

Thank you again

[Svetlenki]

Svetlenki, Svetik well, to be honest, these creatures are considered Afrozadiaks. I released about a dozen in my area a year ago, this year I have not seen it yet. It can multiply in a couple of years, so as not to travel to their cereal places, but to pick them right on the spot.

And these are the same bastards who multiplied and eat everything? Isn't it time for us too ...

Something tells me that these are not really our assholes. They also eat not weakly, probably, only there is nothing special in ours

That's what I understand, size

My husband and I ate just boiled snails - soft, without a specific smell, we tasted like a boiled tongue,

Very interesting, I wouldn't have thought. Thanks for the recipe.

[MouseYulka]

MouseYulka, Yul, so we are the size and collect, otherwise you will be lured to work with trifles
$ vetLana, Svetlana, use your health! It's really delicious, well at least for me