- grape snails - 30 pcs.;
- peaches - 2 pcs.;
- dill - 1 small bunch;
- sour cream - 50 gr;
- garlic - 2 cloves;
- salt, ground black pepper.
Grape snails are versatile and can be combined with a variety of ingredients. In the classic recipe, the delicate taste of baked shellfish is emphasized by garlic and herbs, sometimes mustard, hot spices are added …
But today we propose to supplement tender snail meat with juicy fruit — peaches. We promise it will be delicious!
Recipe
In order to cook shellfish, you need to get them. Since you are reading this recipe, then most likely you have already collected snails in nature or bought them on a farm. But if you only plan to do this, let us recall this nuance: self-collected gastropods must go through a stage of internal cleaning.
To do this, they need to be rinsed and placed in a saucepan or other container, covered with a lid, but not tightly. There should be a hole for air, but a small one so that the catch does not escape.
For three or four days, you can forget about snails. The only thing you can do is rinse them out of mucus a couple of times a day. But do not feed or drink.
Shellfish purchased from the farm are usually already cleaned, but be sure to check with vendors.
List of ingredients for stewed grape snails with peaches:
- grape snails — 30 pcs.;
- peaches — 2 pcs.;
- dill — 1 small bunch;
- sour cream — 50 gr;
- garlic — 2 cloves;
- salt, ground black pepper.
Let’s start cooking.
We will thoroughly wash the snails again (the dead individuals must be thrown away immediately). Put a pot of water on the fire, bring to a boil and put the clams in there. After boiling, reduce the heat a little, add the dill and cook for 30-40 minutes, removing the foam with a slotted spoon.
Now carefully remove the snails and place on a dish, let cool.
We proceed to fillet separation. Use a thin fork or toothpick to remove the body from the shell and separate the leg with a knife. This is snail meat, which needs to be additionally washed from mucus.
Take a deep-bottomed saucepan and place the clam fillet, diced peach (1 pc.), Sour cream, chopped garlic. Add salt and pepper and simmer until thickened (about 15 minutes).
Serve the stewed snails hot, with fresh peach sliced side by side on a plate.
Bon Appetit!