Snails, Portuguese Style
Description
This Mediterranean beverage features Small snails, Olive oil, Bunch dry oregano, Leaf, Clove. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Sal & pepper Piri-piri peppers Try to obtain snails about 1/2" diameter.
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Starve them for 3 or 4 days to get rid of any toxic herbs they may have ingested.
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Wash snails in running water till all the slime is gone.
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Place them in a large pan and cover with water (2" or 3" above snails).
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Add all the other ingredients.
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Cover the pan tightly.
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Heat the water over a very slow fire so that snails have time to extend heads outside shells.
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Let boil slowly for the first hour.
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Skim and
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simmer for another hour, Skim again and
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serve warm in saucers, with a little of the cooking liquid.
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Use toothpicks or pins to extract snails from shell.
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Dip small pieces of bread in the cooking liquid.
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Refrigerates well - use any leftovers within a week.
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Suggested wines: Portuguese Vinho Verde, or a dry white wine.
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 109.4kcal
- % Daily Value *
- Total Fat 4.9g8%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 8.2mg1%
- Total Carbohydrate 19.6g7%
- Dietary Fiber 11.2g45%
- Sugars 1.1g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
beverage, boiling, bunch, clove, dry, leaf, mediterranean, minced, oil, olive, onion, oregano, peeled, portuguese, quartered, simmering, small, snails, style, title
