Escargots with mint and Espelette pepper
Discover this Andalusian specialty featuring snails, cooked gently and infused with mint and Espelette pepper.
Escargot in sauce is a traditional dish from the Andalusian region, particularly popular in the province of Jaén. Although the preparation requires some time, the result is a flavorful and unique dish.
Ingredients and directions
- Prep time30 min
- Cook time1 hr
- Total1 hr 30 min
- DifficultyMedium
- Cooking methodpan
Ingredients
people
- $0.54
Directions
- Clean the snails and place them in a container filled with very warm water. ≈ 8 min
- Build a large fire. The snails will emerge when the heat has killed them, so remove them directly from the fire.
- Drain them and return them to the container with 30 cl of fresh water. ≈ 2 min
- Add the orange peel, mint, Espelette pepper, and season with salt. ≈ 2 min
- Cook gently over very low heat until the snails are fully cooked. ≈ 3 min
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