Greek Snails, Cretan Style, with Vinegar or Tomatoes
🕒 Total Time: 1 hour 15 minutes
🥘 Yield: 7 servings
Description:
Indulge in the exotic flavors of Greece with these succulent Greek Snails, Cretan Style, prepared either with tangy vinegar or luscious tomatoes. This recipe promises a delightful journey through the vibrant culinary heritage of the Mediterranean.
Ingredients:
- 1 pound live snails
- 1/2 cup flour
- 1/4 teaspoon thyme
- 1 cup olive oil
- 1/2 cup red wine vinegar
- Salt, to taste
- 1 onion, grated
- 1/4 cup fresh parsley, chopped
- 1 pound tomatoes, peeled and chopped
Instructions:
-
Prepare the Snails:
- Ensure all the snails are alive, then thoroughly wash them in cold water.
- Place the snails in their shells in a large container.
- Pour hot water over them, enough to cover, and bring to a boil.
- Add a teaspoon of salt per quart of water and boil for 20 minutes, skimming off any foam.
- Drain the snails, wash in cold water again, and drain.
-
Snails Braised with Vinegar:
- In a deep, heavy pan, heat olive oil almost to the boiling point (use 1/2 cup per pound of snails).
- Carefully add the snails and fry for 10 minutes, turning them with tongs to avoid splattering.
- Pour in 1/4 cup red wine vinegar per pound of snails.
- Remove from heat and stir constantly for a few minutes.
- Serve the snails hot on individual plates with some of the remaining sauce. Accompany with bread and wine for a delightful appetizer or first course.
-
Snails Braised with Tomatoes:
- Follow the same initial steps for preparing the snails.
- In a deep, heavy pan, heat olive oil (1/2 cup per pound of snails), add salt, and then add the snails.
- Cover, lower the heat, and cook for 10 minutes, turning once.
- Add grated onion and chopped fresh parsley (1/4 cup each per pound of snails).
- Stir over medium heat for a few minutes, then add chopped tomatoes (1 pound per pound of snails).
- Cover and simmer for 30 minutes, or until the tomatoes are tender.
- Serve these delectable snails with fried potatoes and a refreshing baby zucchini salad for a complete Mediterranean feast.
Nutritional Information (per serving):
- Calories: 409.9
- Fat: 32.8g
- Saturated Fat: 4.8g
- Cholesterol: 64.9mg
- Sodium: 97.2mg
- Carbohydrates: 6.7g
- Fiber: 1.1g
- Sugar: 2.4g
- Protein: 21.7g
Recipe Notes:
- Ensure the snails are thoroughly cleaned before cooking to remove any grit or debris.
- Adjust the seasoning according to your taste preferences.
- Serve with crusty bread to soak up the delicious sauces.
- Store any leftovers in an airtight container in the refrigerator for up to two days.
- Enjoy the authentic flavors of Greece with this exquisite dish, perfect for a special occasion or a cozy weeknight dinner.
