Burgundy Grape Snails

To begin with, we wash the snails a couple of times under running water. We put it in a plastic container with small holes for air supply. Sprinkle the animals with flour and leave for a day, after which we repeat the water procedures and sprinkling with flour again. All this is necessary in order to clean the intestines of snails before cooking.

On the third day, we rinse again, but without the subsequent addition of flour.

On the fourth day, the snails are washed and thrown into boiling water for 5 minutes. Next, drain the water, cool the snails and use tweezers to pull the meat out of the shells. Empty shells boil for 15-20 minutes with the addition of soda, then dry in the oven at 100-120 degrees (you need the shells to dry completely).

We separate the fillet from the intestines, cutting off the dark twisted part with a sharp knife. We send the snail fillets into a saucepan, pour wine. Add water so that the liquid completely covers the fillet. Also add coarsely chopped onions and carrots, peppers and salt. Cook for 60 minutes, then drain the water.

To prepare snail oil, use a blender to chop onion, garlic, parsley. Add salt, pepper and softened butter, mix all the ingredients again with a blender.

We take out the dry shells, put some of the snail oil into them, then the cooled fillet and close the shell again with snail oil. The shells stuffed in this way are brought to readiness in the microwave for 3 minutes or in the oven (10 minutes). They should be placed in such a way that the "necks" of the shells look up in order to avoid spilling fragrant oil, which should be eaten together with the fillet.

It's delicious, healthy and not ordinary! Eat to your health!