How to prepare casserole snails

Send we want to teach you how to prepare the snails in the casserole. To make snails the most important thing is that they have spent a few days on an empty stomach. Wash them well. You have to control that everyone is alive, putting them in cold water to wake up, and thus avoid that we can eat any that is dead or in poor condition. They must be very alive and out of their shells.

Medium difficulty Ingredients:
  • 2 kg of good quality snails
  • 1 thyme bound branch and a small bay leaf
  • 100g of diced bacon
  • 100g of sausages
  • 6 ripe tomatoes
  • 1/2 glass of stale wine
  • 1 chilli pepper
  • 2 onions
  • Parsley
  • 1 head of garlic
  • Salt, pepper, granulated mustard
  • 1 egg
  • olive oil
  • Sherry vinager
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In a pot with cold water we will put the snails, over low heat to deceive them so that the bodies are left out to facilitate extraction.


When the boil starts, you should change the water and bring them to a boil again, when they are boiling, put the fire on medium power. Salting them and putting the herbs and let them cook for about 50 minutes (depending on the size of the snails) must remain the snails that we will prepare to the casserole very tender.


While I know cook the snails We can make the sauce. In a casserole with a little oil and soft fire, fry the diced bacon, add the sausages. Doraditas must look good. We will add the onion and chopped garlic cloves and let it sauté everything for 25 minutes.


Next we will add the grated tomatoes and the chili pepper cut very small, salt it and let it simmer, letting it confit for 10 more minutes. Add the half glass of stale wine and let it cook slowly 5 more minutes, try if it is well salt. Add the stir-fry to the snails stir well and leave it on the fire for a while longer. Leave it at rest.


If you wish you can present the snails to the casserole without the sauce and accompany them with some sauces.


Prepare a vinaigrette by mixing 2 grated tomatoes, parsley, a teaspoon of granulated mustard, salt, pepper, 2 tablespoons of vinegar and 10 tablespoons of olive oil.


Or with allioli in a traditional way, chopping 4 cloves of garlic with a little salt and an egg yolk in the mortar, with an oil jet, bind with the help of the mortar.

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  • If they are presented with the sofrito, if it can be left standing, the longer the better.