Escargots in a garlic and herb sauce
Boiled snails from Aragon, seasoned with bay leaf, onion, and pepper, then served with a sauce made from garlic (Allium sativum), oil, and eggs.
The people of Aragon are big fans of snails. Here, they are cooked in a flavorful broth with bay leaf, onion, and pepper, and then served with a garnish of garlic, oil, and eggs.
Ingredients and directions
- Prep time20 min
- Cook time40 min
- Total1 hr
- DifficultyEasy
- Cooking methodboiling
Ingredients
people
- $113.76
- $0.15
- $0.48
- $0.70
- $0.21
- $0.12
Directions
- After a storm, collect the snails and allow them to fast for about two weeks in a snail enclosure to clear them of any ingested debris. ≈ 3 min
- Wash them thoroughly and cook them with the bay leaf, onion, and peppercorns.
- Place them in cold water: the cold helps them come out of their shells. ≈ 3 min
- Simmer, bring to a boil, and add salt only when the water is boiling.
- Once cooked, drain the snails. ≈ 2 min
- Prepare the mojete sauce using oil paint, garlic, and eggs, and serve it with the snails. ≈ 2 min
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