A snail dish with an aromatic twist

People :

4

Preparation time :

1 h

Difficulty:

Media

Cooking time :

45 min

Description

Esta publicación está disponible en: Spanish

Ingredients
  • ½ kilo of snails
  • ½ clove of garlic
  • 2 sprigs fresh mint
  • Salt
  • Freshly ground black pepper
Preparation
  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.
Depending on the heat, the pan and the type of snail, cooking times may vary.

Additional information

People :

4

Preparation time :

1 h

Difficulty:

Media

Cooking time :