Greek Snails, Cretan Style, W/ Vinegar or Tomatoes

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1hr 15mins

Ingredients Nutrition


  1. First be sure all the snails are alive, then wash them thoroughly in cold water and place in their shells in a container large enough to hold them.
  2. Pour hot water over them to cover and bring to a boil.
  3. Add a teaspoon of salt for each quart of water and continue to boil for 20 minutes, skimming off foam.
  4. Drain the snails, then wash in cold water and drain again.
  5. In a deep, heavy pan, heat olive oil almost to the boiling point, using 1/2 cup olive oil per pound of snails.
  6. Add the snails and fry for 10 minutes, turning carefully with tongs to avoid spattering oil.
  7. Pour in 1/4 cup redwine vinegar for each pound of snails.
  8. Remove from heat and stirconstantly for a few minutes.
  9. Remove the snails to individual plates and serve hot with a little of the remaining sauce, and some bread and wine, as an appetizer or first course.
  10. ---------SNAILSBRAISED WITH TOMATOES---------.
  11. Prepare the snails for cooking as directed above.
  12. In a deep, heavypan, heat 1/2 cup olive oil per pound of snails, add some salt for seasoning and then the snails.
  13. Cover, lower the heat, and cook for 10 minutes, turning once.
  14. Add a grated onion and 1/4 cup choppedfresh parsley per pound of snails.
  15. Stir over medium heat for afew minutes, then add a pound of peeled, chopped tomatoes for eachpound of snails.
  16. Cover and simmer for 30 minutes, or until the tomatoes are tender.
  17. Serve with fried potatoes and baby zucchini salad.

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