Sea Snail

Ali El-MasriChef

Ingredients

• 1 kilogram of sea snail or escargot
  1 kilogram
• Fish stock or water
  0
• A few sprigs of parsley
  0
• 1 tablespoon of coarse salt
  1 tablespoon
• 1 onion, cut into 4 pieces
  1 piece
• Pink pepper
  0
• A pinch of paprika
  0
• A few cloves of garlic
  0
• Lemongrass cut into 5 cm pieces
  0
• Bay leaves
  0
• Toast and butter or rice or pasta
  0

Steps

1. 1

   Clean the snails with water several times. It is preferable to soak them in water for several hours, then rinse and wash them, repeating the step until the water is clear of any dirt.

   Required Tools:

   Bowl

   10 min
2. 2

   Drain the snails and place them in a large pot. Add about 1/4 liter of water, a few sprigs of parsley, and all the spices. Boil the water for 4 minutes. Remove the pot from the heat and let the snails cool in their broth.

   Required Tools:

   Pot

   4 min
3. 3

   Eat with a special fork or remove with a toothpick. They can be enjoyed with buttered toast or rice.

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Bay leavesper 100g

Energy313 kcal

Protein7.6 g

Total Fat8.4 g

Carbohydrate74.9 g

Dietary Fiber26.3 g

Total Sugars0.3 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags