Snails Spanish

Ingredients
24 snails
pepper 1
2 tomatoes
50 g butter
5-6 cloves garlic
cayenne
thyme
salt
Method
Chopped peppers, chopped flesh of peeled tomatoes, and crushed garlic mixed with the butter until a slurry. The mixture is seasoned with chili pepper, thyme and salt. Pre-prepared snails are placed close to a baking dish and cover with oil mixture. Bake at 250 ° C until the butter begins to fry vegetables and browned. Snails are served with toasted baguette slices or cut and dry white wine.
Containers:
Difficulty
Average
Tested
0 users
Author
Violetta
26 Dec 2004

Comments

Something I understood what that *pre-prepared snails.* I still think it is important to know what they are made before!

If purposes snails are placed in a pan with a little water to boil. In a saucepan with water to hold to crawl out and separately into another pot boil salted water with bay leaf and a few peppercorns. When the snails are transferred to boil a pot of brine, thus they fail to shrink into their shells and are easy to remove. Boil for 1 hour. Snails are removed from the shell with a sharp object and cut their intestines removed and their bodies are placed in a colander and washed thoroughly strong stream as sometimes filled with sand. - It has in most other recipes for snails.