The Snails House cultivates and gathers Helix Aspersa Maxima, Helix Aspersa Muller and Helix Pomatia. Before preparation, mollusks undergo several stages of careful biological cleansing. In the process of handing out, they are boiled and deprived of intestines. Then the ready and cleaned fillets undertake preparation. The team of specialized cooks works to cook masterpieces of the world gastronomy. After the preparation of delicacies, they are frozen at a temperature of -18 degrees and packed in specific containers for shipping. Our range of products contains escargot, prepared according to conventional and original recipes. When you purchase frozen escargots in bulk online, you receive a genuine chance to save time and money on preparation and preserve quality.
How to prepare frozen snails?
Forget about all inconveniences! Just warm the frozen escargots up in the oven for 10-15 minutes and ready-to-use delicacy is ready. Though, if you want to cook live snails, they should be kept on a starvation diet for one week and rinsed well. Then simmer them in salted water for about 30 minutes and get them rid from the shells. Split the leg and the body and cook the fillet for 2 – 3 hours on a slow fire. For the preparation you will need:
- 48 snails with shells,
- Half a bunch of parsley,
- 12 almonds,
- 1-2 cloves of garlic.
- 20 ml of olive oil,
- 1 tea spoon of breadcrumbs,
- Salt and pepper.
Wash and carefully chop the parsley, almonds and garlic. Mix the parsley, chopped almonds, salt, pepper, garlic and olive oil to get a homogeneous paste. Then add the breadcrumbs and mix once again. Stuff the shells with fillet and paste. Place snails on a baking sheet and cook for 10 minutes in the oven at a temperature of 180 degrees.
Frozen escargots can perfectly match the special date or be used as a starter for white wine. You can take pleasure in tasting the masterpieces of the kitchen, after simple heating them in the oven. “Snails House” offers you an assortment of frozen escargots, which are prepared according to the recipes of world gastronomy.