Don't miss another issue…      Subscribe

Snails, Portuguese Style

 

64

Yield

4

servings

Prep

20

min

Cook

120

min

Ready

40

min

Trans-fat Free, Low Carb
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 250g (8.8 oz)
Amount per Serving
Calories 24123% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 114mg 38%
Sodium 160mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 74g
Vitamin A 5% Vitamin C 3%
Calcium 3% Iron 45%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed