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Snails, Portuguese Style

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

120 min

Ready

40 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 pounds snails
small
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1 tablespoon olive oil
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1 small bunch oregano
dry
* Camera
1 each laurel leaf
*
1 each garlic cloves
minced
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1 small onions
peeled, quartered
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1 x salt and black pepper
* Camera

Ingredients

Amount Measure Ingredient Features
907.2 g snails
small
Camera
15 ml olive oil
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1 small bunch oregano
dry
* Camera
1 each laurel leaf
*
1 each garlic cloves
minced
Camera
1 small onions
peeled, quartered
Camera
1 x salt and black pepper
* Camera

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 Arrow up button

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Nutrition Facts

Serving Size 250g (8.8 oz)
Amount per Serving
Calories 24123% 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?
 

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