The grape snail is a terrestrial gastropod from the Helicida family from the order of the Lung Snails, inhabits Central and South-Eastern Europe. Since ancient times, grape and other snails are used for food and are considered a noble product, so they are industrialized (heliculum culture). Gourmets consider that the taste of the grape snail is superior to that of other edible snails.
The flesh of a grape snail is a valuable low-calorie product, which can be referred to as delicacy (contains about 10% protein, 30% fat, 5% carbohydrates, vitamins B6, B12, and iron, calcium and magnesium compounds). In France, Spain, Portugal, Greece and some other countries, the grape snail is a widespread product of the traditional menu.
By now, interest in various food mollusks is increasing and in the post-Soviet space people are interested in how to cook grape and other edible snails, how long they are cooked, and how they are eaten.
On sale you can find canned snails meat, frozen prepared snails or fresh (in some regions they can be collected independently).
The French way of preparing snails for cooking
For a few days (at least 2, and preferably 3-5), live snails are placed in a container like an aquarium, they are covered with simple coarse flour (wheat, oats, barley, etc.), mixed with aromatic herbs. From the top should be closed, so as not to creep, leaving for breathing the minimum gap. In the process of such training, the snails are cleaned and acquire a particularly delicate aroma.
How to cook snails?
The snails prepared in this way (see above) are washed and immersed in boiling water (1 minute is enough), after which the snail is easily removed from the shell. The extracted flesh of the snail is cleaned and washed, and it is ready for further cooking.
Snails can be served under various marinade sauces, they can be fried with onion and sweet pepper. As a side dish is most suitable for boiled rice , it is also good to serve a variety of salads from fresh vegetables.
You can boil the sinks with a pinch of baking soda, rinse and, putting the flesh back into the sinks, serve, having decorated with greens - it will turn out beautifully. Shells can be used many times.
Snails serve well with "green oil". We prepare "green oil": parsley,
Of course, to dishes from snails it is good to serve light wines or dark beer.