How to freeze delicacy correctly?

Due to the fact that mollusks are delicate, secondary freezing is intolerable. Our snails come through the several stages of biological leaning before freezing. Their intestine is removed, they are washed and dried and only then undergo freezing at a temperature of -18 degrees in airtight bags. In the process of freezing, control on the flow of air and moisture in the packaging and containers is strictly required. It is possible to store frozen delicacy for three years, under condition of observance of temperature regime.

How to cook Helix Pomatia?

French snails is a famous recipe for many cooks, because it rather popular in the world cuisine. The Europeans like cooking Helix pomatia with diverse sauces. Garden snails are actively cooked in Italy, Greece, and Spain. They are used in preparation of ragu and sauté with aubergines and tomatoes. To prepare simmered snails the following products will be used:

• 1,5 kg of Helix Aspersa Muller (frozen with shells),
• 500 gr ripened tomatoes
• 2 cloves of garlic,
• 1 red pepper,
• 1 handful of salt,
• Olive oil,
• oregano,
• red powdered pepper.

First, the snails are to be defrosted. Then clean them under warm water and dry. Fry garlic in a saucepan adding some olive oil. Add the half cut tomatoes and simmer them on low heat. Add salt, oregano and other spices. Mix the shellfish with the sauce, stir and simmer for extra 5 minutes. When serving the dish, provide toothpicks and plates for empty shells, because the shells are small and difficult to eat with forks. “Snails House” is ready to provide you with cooked snails for further use.