SNAILS IN WHITE SAUCE

Delicate snail meat goes well with all creamy sauces (which include cream, milk, cheese, butter). Today we will share with you a simple recipe for stewed snails in white Bechamel sauce.

So, for cooking you will need:

• grape snails — 500 gr;
• dry white wine — 50 ml;
• butter — 50 g;
• wheat flour — 50 g;
• milk — 500 ml;
• parmesan — 50 g (optional);
• dill — a small bunch;
• salt, pepper, bay leaf;
• nutmeg — a pinch.

As you can see, the weight of the ingredients is very easy to remember:) Let’s get started.

First, let’s prepare the snail fillet. This is the most time consuming process.

We remind you: if the mollusks are collected in nature, they need to be washed and placed for 3-4 days in a saucepan or plastic container, leaving an air hole. Do not feed or drink. Flush them out of mucus twice a day.

Snails purchased from the farm do not need internal cleaning.

Now put a pot of water on the fire and bring to a boil. Once again rinsing the clams, dip in boiling water and cook over medium heat for 30-40 minutes.

Remove with a slotted spoon and let cool. Use a toothpick or other sharp object to remove the body from the shell. Now use a sharp knife to separate the leg (this is the snail fillet). We don’t need the rest.

Rinse the prepared meat from mucus, put fresh water on the fire, add white wine, salt, pepper, a couple of bay leaves and dill there. Boil the snail meat in spicy water for about 15-20 minutes.

Literally five minutes before the end of cooking, we can start the sauce. Prepare a thick-bottomed saucepan and add a piece of butter to it. Melt over low heat. Make sure that it does not start to burn.

Then add flour to the butter and start stirring quickly. The flour should turn golden brown (after about a minute).

Pour in milk in small portions, stirring the sauce. There should be no lumps in it. Add nutmeg, salt and pepper to taste. Simmer for about 1 minute.

The sauce will begin to thicken, at which point you can add the snail fillet. Heat it in the sauce for literally another minute (until thickened), without ceasing to stir.

Place the finished dish on a plate and sprinkle with grated Parmesan on top.

Bon Appetit!