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Drinks and Coctails Recipes

  Added: Nov 07, 2008  •  Visited (600)  •  Print version Print this recipe (31)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Snails And Sauce
What You Need:
THE SNAILS
  • 2 pounds fresh snails, in the shell, rinsed well
  • ½ cup yellow cornmeal
  • 3 cups Chicken Stock or use canned
  • 3 cloves garlic, peeled and crushed
  • ½ cup dry white wine
  • 1 teaspoon dried marjoram or oregano
  • Salt and freshly ground black pepper to taste

    THE SAUCE
  • ½ pound butter
  • Juice of 1 lemon
  • 2 teaspoons Piri Piri
  • ¼ teaspoon instant chicken bouillon

  • How To Cook:
    THE SNAILS:
    1. Place the snails in a large bowl, cover with fresh water, and stir the cornmeal into the water.

    2. This will help to clean the snails of mud and dirt in their system. Let them sit in this for 1 hour and then drain and rinse them.

    3. Bring the Chicken Stock to a simmer and add the remaining ingredients. Add the drained snails and bring to a boil.

    4. Reduce to a simmer and cook, covered, for about 15 minutes, no longer.

    5. Serve with the broth, good crusty bread and a special sauce with the snails for dipping.

    THE SAUCE:
    1. Melt the butter and add the remaining ingredients.

    2. Heat for a few minutes and serve in little cups along with the snails.

    To Serve: 4 - 5
    This recipe is also available in:
    Cuisine » Europe » Portugal
    Main Ingredient » Shellfish » Snails
    Main Ingredient » Vegetables » Garlic
    Main Ingredient » Dairy » Butter
    Dish » Appetizers

     





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