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Snail and mint tapa

A snail dish with an aromatic twist

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Snail and mint tapa

At a glance

Serves:
4
Difficulty:
Medium
Cost per serving::
Económica
Method:
60 min.
Preparation:
45-60 min.
 
 

Nuria Farregut

Read interview with:

Nuria Farregut

Ingredients

    • ½ kilo of snails
    • ½ clove of garlic
    • 2 sprigs fresh mint
    • Salt
    • Freshly ground black pepper

Method

  1. Rinse the snails thoroughly one by one. Make sure that they are all alive: put them in warm water for a few minutes. If they don't peep out, discard them.
  2. Peel the garlic and wash the mint leaves. Crush in a mortar. Reserve.
  3. Warm the oil in a low saucepan or paella pan over a low heat. Add the snails to the pan before it heats up. Cover and increase the heat gradually.
  4. When the snails have left their shells, put the heat up and uncover. They will cook in their oen juices. When "dried out", add the crushed garlic and mint.
  5. Cook over a medium heat for about 5 minutes. Season with salt and ground pepper and serve.

Tip

Depending on the heat, the pan and the type of snail, cooking times may vary.

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