Since in the capital snails can only be found in markets (Auchan, Scarlet Sails, Metro) and usually in prepared form, in Burgundy style, with garlic sauce, I have nowhere to take photos of the process of catching and cutting, so I’ll post a photo report of the final stage of preparation and further, found recipes, using which perhaps someone will post it as a full-fledged post.
What you need to buy in the store, based on two adult eaters, is 1 kg of grape snails in garlic sauce, one fresh baguette, toothpicks.
Place the snails, if you have them, in a snail bowl, or simply on a plate so that all the shells are oil side up and place in the oven or microwave until the oil boils, about two minutes.
cut the baguette
we check whether the butter has melted, if everything is ok, then we take out the dish
We arm ourselves with a toothpick, get and eat a snail, snack on bread, poured oil from the shell.
Actually, here it is, a finished snail
Bon appetit!
Snails in Burgundy style
100 snails, 1 liter of white wine, 200 g of three percent vinegar, 3 tbsp. tablespoons flour, 2 carrots, 2 large onions, parsley, bay leaf, thyme, salt, 800 g snail oil.
Place the prepared snails in a saucepan, add cold water, bring to a boil and boil for 5-6 minutes. Rinse them with cold water, dry them with a clean cloth or towel, remove the snail from the house with a tailor’s pin (in France there is a special “tool for this”, it resembles a tailor’s pin) and cut off its black tip. Wash the snails cleaned in this way again and put them in a saucepan, pour in dry white wine and the same amount of water so that all the snails are covered with liquid. Add 2 chopped carrots, chopped onions, thyme, parsley root, celery stick, green onions. Add salt at the rate of 10 g per liter and cook for 4 hours. Then remove from heat and leave to cool in this broth. While the snails are boiling, wash and boil the shells in soda water. Then rinse them with clean water and dry.
Snail oil: chop very finely (you can grate) 100 g of onion, 3 large cloves of garlic, add 80 g of chopped parsley, 25 g of salt, 5 g of ground pepper, 700 g of butter, soft but not melted. Mix everything well in a bowl.
Place a nut of prepared oil on the bottom of the sink, then a snail, covering with a good portion of the same oil on top. Place the stuffed shells, oil side up, on a plate and place them in a hot oven for 7-8 minutes before serving. Serve the sizzling, aromatic dish immediately.
Limousin snails
6 dozen Burgundy snails, 1 glass of vinegar, 300 g of peeled walnuts, 200 g of butter, 1 clove of garlic, several sprigs of parsley, salt, pepper.
For the broth: 0.5 liters of dry white wine, 1 carrot, 1 onion, bay leaf, celery, parsley, salt, pepper.
Dip the snails, prepared in advance, as indicated above, into water acidified with vinegar. During this time, peel 1 carrot and onion, chop them, and prepare the greens. Place the snails in a large saucepan, pour in white wine and water until they are completely covered. Salt and pepper, add chopped carrots and onions, herbs and cook for 3-4 hours. While the snails are boiling, prepare snail oil, for which you peel the nuts and garlic, wash the parsley, chop everything finely; pass the rye bread crumb through a meat grinder; Put the butter in a bowl, add chopped nuts and other herbs and bread crumbs, pepper and mix everything well to get a homogeneous mass. When the snails are cooked, drain the broth, remove the snails from their shells with a pin, and cut off the black dots on the tip of their body. Stuff the shells in the same way as in the previous recipe: put a piece of snail oil the size of a nut on the bottom of the shell, then a snail and, finally, another piece of prepared butter.
Place the stuffed snails in a refractory dish, oil side up, add a few drops of white wine to each snail and place in a hot oven for 10 minutes. Serve immediately.
Snails a la susarello
10 dozen snails, 1 glass of vinegar, coarse salt.
Decoction: 1 carrot, 1 onion, 1 leek, pepper, bay leaf, thyme, salt. Sauce: 4 tomatoes, 4 tbsp. tablespoons olive oil, 1 onion, 1 clove of garlic, flour, salt, pepper.
Sprinkle the snails with coarse salt and pour vinegar. Soak for 2 hours, then rinse in several waters.
Place them in a large pan of boiling water and blanch for 5 minutes. Take it out and let the water drain.
Prepare a decoction: boil washed and chopped vegetables in 2 liters of water, add flavoring, salt and pepper. After 10 minutes, put the snails there and cook for 2 hours (so that they can be easily removed from the shells.
Make the sauce: Add olive oil to a large frying pan. Peel the onion, chop and place in a frying pan, sprinkle with a tablespoon of flour. Stir. Add peeled and chopped tomatoes and peeled garlic. Salt and pepper. Put the snails there, add 1 glass of broth. Simmer for 20 minutes and serve. To make it easier to remove the snails, break the bottom of the shell and, blowing from the other side, remove the snail. This is what susarello means!
Grape snails are used in cooking as an exotic dish. It won't be difficult to prepare it. The dish turns out satisfying and nutritious. How to cook grape snails at home?
Grape snails - recipe with photos
Ingredients
Clams 100 pieces Flour 3 tbsp. Onion 2 pieces(s) Snail oil 800 milliliters
- Number of servings: 4
- Cooking time: 4 minutes
Product selection
What ingredients do you need to purchase to make the Grape Snail dish? A cooking recipe may involve the use of completely different ingredients, including vegetables, herbs, seasonings, etc. However, one thing remains unchanged - the snails. They can be purchased fresh, frozen or pickled. However, it should be noted that canned snails are not suitable for some recipes.
How much do grape snails cost? The price for 1 kg of this product may vary. However, on average it is approximately 250 Russian rubles. Therefore, a dish made from such an ingredient turns out to be quite expensive.
Exquisite dish of grape snails: an old Bulgarian recipe
If they put something ready under your nose, you definitely wouldn’t spit; you probably love to devour veal, pork or young lambs, but have you seen how they are slaughtered? And how many animals are killed for some kind of fur...
I liked the chef’s expression - “snails love grass” and added greens)) they don’t care anymore))
They don’t mind chicken and beef and chickens. I feel sorry for the slugs... what kind of people are they?
Nah, I wouldn’t eat something like that, when you remember all this crawling mucus, you’re immediately disgusted, it might be delicious, but I couldn’t handle it))))))))))0
Thanks for the recipe, I've been wanting to try it for a long time.
Cooking principle
How is the “Grape Snail” dish made? The recipe does not require a lot of free time. However, I would like to note that if you want to completely make this dish with your own hands, then you should forget about your disgust.
The most common recipe in our country is French-style snails. By the way, the French call it “escargot”. This dish gets its unusual taste due to the fact that snail shells are filled with aromatic garlic sauce with the addition of butter.
So how to cook grape snail at home? Currently, there are many recipes that use the mentioned product. Snails are marinated using wine and soy sauce. They are also used to prepare dishes in the oven, in a frying pan, in a slow cooker, etc.
Grape snails in Ukrainian. (Escargo in Ukrainian). Video recipe.
The wasps were afraid that they would be eaten))
Read the comments like this: poor snails, snakes, frogs) People are apparently so accustomed to “getting” food from supermarkets in plastic that they have completely forgotten how this vile world works)
Don't pay attention to degenerates. I will eat everything. which is delicious. and I won’t stop experimenting with food. All cuisines in the world are good. just unusual. Bon appetit everyone!
That feeling when you keep snails at home > Yuri Kravchenko
and you eat a cow and a pig and don’t regret it! Everything is delicious, thank you for the video.
Grape snail: recipe with almonds
In fact, there is nothing complicated in preparing the dish in question. The main thing is to follow all the requirements of the recipe.
What ingredients do we need to prepare grape snails? To do this you should purchase:
- snail shells – 12 pcs.;
- canned grape snails – 12 pcs.;
- high-fat butter – about 3 large spoons;
- shallots - to taste;
- garlic clove – 1 pc.;
- grated Parmesan cheese - about 1 dessert spoon;
- chopped fresh parsley - dessert spoon;
- finely chopped almonds - dessert spoon;
- table salt – add to your taste;
- freshly ground white pepper - add to your taste.
Snail delicacy recipes
Grape snails are not only an extreme food; you can use them at home to prepare a very tasty dish or even several dishes that will be the envy of many restaurants. If you are not a fan of frozen convenience foods, try one of the following recipes.
Classic recipe: Burgundy snails
This is one of the traditional dishes of French cuisine. There are many options for its implementation, starting from the ingredients used. Nowadays, there are cooking methods using special utensils - an escargot dish or in small baking dishes, however, in its classic form, the “Burgundy” recipe is prepared directly in the shells of the mollusks themselves (Figure 7).
Figure 7. The French are not only fond of frogs; Burgundian snails are also respected in this country :)
To prepare you will need:
- Grape snails – 50 pcs.
- Garlic – 15 g.
- Shallots, stems – 15-17 g.
- Parsley leaves – 20 g.
- Butter – 200 g.
- Ground black pepper.
- Salt.
Step-by-step preparation:
- Boil the snails in clean water for 5 minutes, then let them cool.
- Remove clams from shells and separate back.
- Cook the resulting snail fillet separately for 30 minutes.
- Boil the shells in a soda solution (2 tablespoons/liter), dry.
- Next, prepare the filling: grind garlic, onion, parsley in a blender. Add salt and pepper according to your preferences.
- Add softened butter to the resulting mixture and mix again until a uniform consistency is obtained.
- Place a little prepared garlic-oil mixture into the processed shells, place the shellfish meat there, and tightly cover with another portion of the oil mixture.
- Place the filled shells in an escargot bowl or on a baking sheet sprinkled with a layer of salt (the task is to securely place them with the holes facing up), bake in an oven preheated to 200 degrees for 7 minutes.
Serve well directly in the escargot bowl, or simply on a plate. One standard serving consists of 6 filled shells. They are properly eaten in this form using a two-pronged fork and large tongs to hold the shell.
Tender clam soup
The meat of gastropods is used for cooking and first courses. Here is one of the possible recipes (Figure 
Figure 8. Tender soup with snails
To implement it you will need:
- Snail fillet – 25 pcs.
- Medium-sized onions – 4 pcs.
- Butter – 40 g.
- White wine – 200 ml.
- Cream – 200 ml.
- Meat broth – 1 l.
- Carrots – 25 g.
- Celery root – 25 g.
- Leek – 25 g.
- Egg yolk – 2 pcs.
- Parsley – 30 g.
To prepare, first of all, you need to prepare:
- cut carrots and celery into strips;
- Mix the yolks and cream together.
Cut the onion into small cubes and place in a saucepan. Add half of the crushed grape snails, butter and simmer for 15 minutes. Pour meat broth and wine into a saucepan and bring to a boil. If you are using broth without adding salt, add salt to the dish at this stage. After boiling, add the remaining chopped snail fillet and chopped vegetables and simmer for another 10 minutes. Immediately after turning off, pour the mixture of yolks and cream into the resulting dish and stir.
Before serving, sprinkle with chopped herbs.
Snails in tomato sauce: exotic taste
In many countries, snail meat is a common ingredient in a variety of dishes. However, there are cooking methods that are exotic for connoisseurs. Let's try one of them (Figure 9).
Figure 9. Cooking another interesting dish: snails in tomato sauce
First of all, you should stock up on products:
- Snail fillet – 25 pcs.;
- Medium size onion – 1 pc.;
- Vegetable oil – ¼ cup;
- Tomato paste – 2 teaspoons.
- Bell pepper – 1 pc.
- Spices;
- Salt;
Preparation:
Place gastropods in a saucepan, add water so that they are completely hidden under the surface. Add salt and cook for about 10 minutes, then drain the liquid.
Cut the onion into half rings and sauté in oil for 1-2 minutes. Then add tomato paste, salt, spices to the pan and simmer for another 2 minutes. Finally, add the boiled fillet to the frying pan and cook for another 5 minutes.
Thread the finished shellfish with onion half rings onto skewers (toothpicks) like a kebab, alternating with pieces of bell pepper.
Preparing Ingredients
Live grape snails are not used to prepare this dish. For this purpose, only canned product is used. Moreover, snail shells are purchased separately. They are washed thoroughly in hot water, and then placed on a towel and allowed to dry completely. After this, finely chop the shallots, add soft butter, grated garlic clove and chopped green parsley. All ingredients are seasoned with salt, freshly ground white pepper and ground thoroughly.
As for canned snail meat, it is discarded in a colander and all the marinade is allowed to drain. Moreover, the latter is preserved. We will need it for stuffing shells.
Finally, Parmesan cheese is grated on a fine grater, and almond kernels are finely chopped. Combine both ingredients in one bowl and mix well.
Farmer Sergei Balaev. How to cook snails. Let's try escargot. Greek snail recipe
I do not know. Maybe in a hungry year we will have to eat this?
Fifteen minutes? And you get rubber balls... ANY shellfish takes 3-5 minutes to cook.
+Thermin Ator, you need to listen more carefully so as not to blame in vain! After all, the man said why cook for so long - “just in case.” Everything was clear and understandable from 7:49 to 8:25!
Mussels, crayfish, snails, what's the difference? You haven't seen how spizulu and sea cucumber are eaten!
Well, cool!! You need to try this, well, 100% Alexey Evgenievich, why didn’t they tell you what snails taste like? Tasty?
This page was created to clearly show you how to cook grape snails in several possible ways. Also, we have prepared hundreds of other videos with recipes from all over the Russian Internet, which will answer your questions about cooking and suggest several new recipes.
If you used the proposed method, leave your feedback and tell us how useful and convenient this method turned out to be. Maybe you know your own exclusive way to cook grape snails? Tell us quickly, because our main goal is to simplify and make the cooking process more fun!
An accessible source of food for the traveler are snails. Almost all of their species found in the territory of the former USSR are edible. They are often found in large colonies, therefore, without any serious effort, literally with your bare hands in a few minutes you can collect and cook a significant number of land mollusks, among which the grape snail occupies a special place.
Forming a French dish
Almost all grape snail dishes are easy and simple to prepare. But before placing it in the oven, the French dinner must be properly formed. To do this, place all the dried shells on a baking sheet, and then pour ½ small spoon of the previously reserved marinade into them, add 1 canned snail and a small amount of butter with garlic and herbs. As a result of such actions, all shells should be filled and clogged with thick sauce. Finally, they are dipped in a mixture of almonds and Parmesan (open end) and begin to cook.
Not a day without classics
Having mastered the preparation of grape snails, you will be able to make a classic French dish yourself for the holiday table. Even if you are skeptical now, once you have tasted snails, you will never be able to forget their divine and incomparable taste.
As you have already seen, the most difficult thing is preparing the shellfish. You can peel them ahead of time, boil them, and then store them in the freezer.
Compound:
- 50 pcs. peeled grape snails;
- 250 g butter;
- breadcrumbs;
- ground allspice to taste;
- shallots to taste;
- a bunch of parsley;
- 2-3 pcs. cloves of garlic.
Preparation:
- Peel the garlic cloves.
- Wash the parsley under running water and dry thoroughly.
- We take the butter out of the refrigerator in advance.
- Place these ingredients in a blender or food processor container.
- Grind until a mass of homogeneous consistency is formed.
- Salt to taste and season with ground allspice.
- Boil the separated snail legs until tender.
- We thoroughly wash the snail shells.
- Boil them for several minutes in a boiling soda solution.
- Dry thoroughly.
- Place the snail leg into the prepared shell and place the prepared filling on top.
- Compact the filling well.
- Spread parchment paper on a baking sheet.
- Place snails on top.
- Place the shellfish in the oven for 5-7 minutes and bake at a temperature of 200°.
On a note! If you did everything correctly and followed the cooking recipe, the butter inside the sink will boil.
Grape snails are a very healthy and extremely tasty product. But this is provided that you only eat legs. Be sure to cook live shellfish. Place the snails in a bowl of water. After a while they will appear from the house. If not, then such mollusks are not viable and it is better to dispose of them.
Cooking snails in sour cream sauce
How to cook grape snail at home quickly and tasty? For this we need the following components:
- shallots – 1 pc.;
- Parma ham – about 100 g;
- wheat flour - a large spoon;
- butter – 2 large spoons;
- brandy – 5 large spoons;
- canned grape snails - about 36 pcs.;
- thick sour cream – 30 g;
- egg yolks - from eggs;
- lemon juice – use to taste;
- white pepper and salt - add to your taste;
- puff pastry tartlets - optional;
- green onions - 2 feathers.
How to cook grape snails at home?
Of course, to prepare a genuine delicacy of French cuisine, you need to choose the right shellfish. Most often, grape snails are taken for these purposes.
In addition, they need to be prepared correctly, otherwise all that will remain of a delicious dish is the name. So let's get started. If you collect shellfish yourself, it is advisable to do this early in the morning or immediately after rain.
We thoroughly wash the collected shellfish and place them in a deep saucepan. But we are in no hurry to subject them to heat treatment. First, we need to get rid of all the harmful substances contained in the intestines of snails.
The right solution is to put them on a diet. For 2-4 days we keep the snails in a saucepan and feed them only flour.
On a note! The duration of such a snail diet can reach two weeks. Every day the snails are washed and the container in which they are kept is thoroughly treated.
The next stage lasts one day. Pour a thick layer of table salt into the pan and place the snails in it. It is on the salt that excess mucus will remain.
The third stage is boiling. Place the shellfish in a thick-walled bowl and fill with purified water. After boiling, cook for five minutes. Now we clean out the fleshy part, we only need the leg, the curls are not eaten.
On a note! Don't rush to get rid of clam shells. Rinse them thoroughly, dry them and use them as decorative molds for stuffing.
Heat treatment process on plate
After processing the main ingredients, melt the butter in a saucepan and then add the shallots and ham. Both ingredients are thoroughly fried. After this, wheat flour is added to them, canned snails, sour cream and brandy are added.
In this composition, the products are slowly heated over low heat and stirred until they form a thick, homogeneous sauce.
After the described steps, remove the saucepan from the heat, and then add salt, egg yolks, fresh lemon juice and pepper.
Maltese snails
This unusual, but very tasty dish will be an excellent option for a family lunch or a romantic dinner. To prepare grape snails, the house must have:
- 200 milliliters of dry red wine.
- Half a kilo of blanched snails.
- 45 milliliters olive oil.
- Salt, ground pepper, basil, marjoram and fresh mint.
Pre-cleaned and scalded snails are lightly fried in refined vegetable oil, and then poured with wine, salted and seasoned with aromatic herbs. All this is simmered on low heat for about a quarter of an hour. Shortly before the completion of heat treatment, chopped greens are added to the almost finished dish.
How to prepare snails for storage
Keep Achatina snails on a cleansing diet for 2-3 days: flour and sprigs of green dill. Wash your snails every day. Then boil in boiling water for 10 minutes. Break the shell and remove the shellfish or scoop it out with a fork, knife or tweezers.
Cut off the dark part of the snail's body and discard. The dark part is the insides with excrement and undigested food. The only edible part of the snail is its leg. It is cut into pieces and sent to the freezer.
Learning how to properly cook snails is easy if you follow our detailed instructions. However, for this you will need time, patience and a suitable occasion.
Snails are cooked with garlic oil and herbs.
Ingredients
Salt 1 tbsp. Soda 3 tbsp. Bay leaf 3 pieces Dill 50 grams Peppercorns 7 pieces Garlic 5 cloves Onion 1 piece(s) Dry white wine 300 milliliters Butter 220 grams Snails 1 kilogram
- Number of servings: 6
- Cooking time: 2 minutes
1Classic cooking method
The recipe for boiled snails with walnut and dill dressing is called classic and quite complex. But cooked snails can be stored in the freezer for quite a long time. Ingredients:
- Fresh snails
- Dill
- Nuts
- Onion
- Lemon
- 1 kg butter
- Garlic
- Parsley
- White wine, preferably French dry
How to clean and prepare
Before cooking, snails should be cleaned. Skipping this stage of preparation may result in poisoning, since the intestines of shellfish may contain undigested plant remains and excrement.
To clean the snails before cooking, they are placed in a container with holes for seven days and fed with herbs. This food gives them a pleasant taste. After a small feeding, they are left without food for another seven days. This is necessary to cleanse the digestive tract and make the meat tastier.
And such beauty will have to be given away for food!
If you don't want to spend 17 days preparing snail meat, you can use other methods:
- Keep the snails in a container with holes for a week, feeding them with herbs and not forgetting to spray them with liquid. Then put it in water to weed out dead specimens. The final step is to rinse each snail.
- Feed the clams to their fill on the first day, halve the portion on the second, and then stop feeding them altogether. After this time, rinse them and cook.
The last option, although the fastest, is not popular, since the shellfish are not as tasty as when using the first two methods. By the way, you will have to cook longer - five minutes, whereas if you use a long preparation, the cooking time is reduced to one minute.
In this case, you can go in two ways. Slow: the gastropods are placed in cold water with vinegar and brought to a boil over low heat, and fast, when the snails are dipped in boiling water and boiled like that.
There are many ways to properly prepare fresh snail. For example, you can make a salad, although most people simply eat them boiled with various sauces. They don’t even realize how many recipes for delicious snail dishes exist.
