- grape snails - 30 pcs;
- champignon mushrooms - 300 gr;
- onion - 1 pc;
- garlic - 1-2 cloves;
- sour cream - 2 tablespoons;
- olive oil - 1 tablespoon;
- dill - 1 small bunch;
- salt pepper.
Snail meat is combined with a large number of ingredients, as it has a relatively neutral taste. The only important condition for any shellfish dish is to add a spicy product that emphasizes its taste.
Today we will learn how to cook grape snails stewed in sour cream with mushrooms. This dish is very exquisite and tender, and garlic, which is so often used in recipes with shellfish, will give it piquancy.
- grape snails — 30 pcs;
- champignon mushrooms — 300 gr;
- onion — 1 pc;
- garlic — 1-2 cloves;
- sour cream — 2 tablespoons;
- olive oil — 1 tablespoon;
- dill — 1 small bunch;
- salt pepper.
We wash live snails (if they are collected in nature) under water and put them in a container with a closed lid (be sure to leave a hole for air). We do not feed or drink for 3-4 days. Every day they need to be washed from the resulting mucus.
Farm-bought snails generally do not need cleaning.
After this period, you can start harvesting fillets. We boil water, salt and throw mollusks there. At this stage, we also check that everyone is alive. In the process of boiling, remove the foam with a slotted spoon and add the dill (without chopping). Cook for 30-40 minutes.
We take the snails out of boiling water and put them on a dish to cool down. Then we take out the body from the shell with tweezers and cut off the leg with a sharp knife. This is fillet. We wash it out of mucus and put it in a clean bowl. We throw away the rest.
Wash, peel and chop the mushrooms. Now chop the onion and fry in hot olive oil for about 5 minutes. Add prepared mushrooms to it and simmer over medium heat for 5-7 minutes. After that, put sour cream and snails in a frying pan, stir and reduce the heat. Cook over low heat, covered for about 10 minutes.
Snails stewed with mushrooms are ready. They can be eaten hot or chilled.