Greek Snails, Cretan Style, W/ Vinegar or Tomatoes

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 7
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • First be sure all the snails are alive, then wash them thoroughly in cold water and place in their shells in a container large enough to hold them.
  • Pour hot water over them to cover and bring to a boil.
  • Add a teaspoon of salt for each quart of water and continue to boil for 20 minutes, skimming off foam.
  • Drain the snails, then wash in cold water and drain again.
  • In a deep, heavy pan, heat olive oil almost to the boiling point, using 1/2 cup olive oil per pound of snails.
  • Add the snails and fry for 10 minutes, turning carefully with tongs to avoid spattering oil.
  • Pour in 1/4 cup redwine vinegar for each pound of snails.
  • Remove from heat and stirconstantly for a few minutes.
  • Remove the snails to individual plates and serve hot with a little of the remaining sauce, and some bread and wine, as an appetizer or first course.
  • ---------SNAILSBRAISED WITH TOMATOES---------.
  • Prepare the snails for cooking as directed above.
  • In a deep, heavypan, heat 1/2 cup olive oil per pound of snails, add some salt for seasoning and then the snails.
  • Cover, lower the heat, and cook for 10 minutes, turning once.
  • Add a grated onion and 1/4 cup choppedfresh parsley per pound of snails.
  • Stir over medium heat for afew minutes, then add a pound of peeled, chopped tomatoes for eachpound of snails.
  • Cover and simmer for 30 minutes, or until the tomatoes are tender.
  • Serve with fried potatoes and baby zucchini salad.
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