Snails, Portuguese Style
Yield
4 servingsPrep
20 minCook
120 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
snails
small |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | small bunch |
oregano
dry |
*
|
| 1 | each |
laurel leaf
|
* |
| 1 | each |
garlic cloves
minced |
|
| 1 | small |
onions
peeled, quartered |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
snails
small |
|
| 15 | ml |
olive oil
|
|
| 1 | small bunch |
oregano
dry |
*
|
| 1 | each |
laurel leaf
|
* |
| 1 | each |
garlic cloves
minced |
|
| 1 | small |
onions
peeled, quartered |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Try to obtain snails about ½ inch diameter.
Starve them for 3 or 4 days to get rid of any toxic herbs they may have ingested.
Wash snails in running water until all the slime is gone.
Place them in a large pan and cover with water (2 or 3 inch above snails).
Add all the other ingredients.
Cover the pan tightly.
Heat the water over a very slow fire so that snails have time to extend heads outside shells.
Let boil slowly for the first hour.
Skim and simmer for another hour, kkim again and serve warm in saucers, with a little of the cooking liquid.
Use toothpicks or pins to extract snails from shell.
Dip small pieces of bread in the cooking liquid.
Refrigerates well - use any leftovers within a week.
