Yambol Snail Gratin Recipe

I love cooking and snails and would rather have them on my plate than in my garden. For your information, most if not all snails are edible, they can be made into an excellent meal and of course all for free if you find your own. The meat is nutritious, virtually fat free and depending on where you pick your snails, chemical-free.

The recipe given here is my own and specifically for the European Garden Snail (Cornu aspersa) and has been made from ingredients that were available to me living in Bulgaria.

Yambol Snail Gratin

Serves 2

Ingredients:
  • 30-40 live snails
  • 3-4 green garlic thinly sliced
  • 200 grams butter or margarine
  • 50 grams sunflower oil
  • A large dash of Rakia (homemade if possible)
  • Vegetable stock cube
  • Salt
  • Water (enough to cover the snails)
  • Breadcrumbs
Note:

Ingredients not available in your country can be substituted
Rakia for brandy or dry white wine
Sirene for goat cheese or other white cheese
Green Garlic for Dried garlic


Preparation of the Snails:

The snails need to fast for at least two days before being cooked. It is best to use a plastic bowl and some chicken wire over the top. They need to be stored in a cool and well-ventilated place. Rinsing them out with plenty of running water every 12 hours is recommended.



Method
Prepare a pan of boiling water add the stock and salt and carefully add the live snails. Bring back to the boil and simmer for 12-15 minutes. Using a colander drain the water off. When cool enough to handle, use a pin or sharp skewer and extract the snail meat form the shells. Try to get the whole snail meat not just the first section you will be surprised how much snails there is in there. Once all extracted rinse and put to one side.

In a frying pan add the butter, garlic and bring to an agitated sizzle, then add the rakia and the snail meat immediately after. Continue frying on a high heat whilst stirring all the time for 2-3 minutes add a pinch of salt and stir then take away from the heat.

Place the snail mixture equally in ovenproof bowls and cover with breadcrumbs and sprinkle a little crumbled sirene over the top of this. Place under a grill until you see the breadcrumbs turn golden brown.

Serve hot with cold lager type beer.

This snail dish can be served the next day as a cold snack.

Tip:
The snails can be refrigerated for one or two days or frozen up to three months once boiled and picked out of their shells. Make sure they are defrosted thoroughly before frying if frozen and keep in air-tight containers.
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12 comments:

  1. I think you may have found a theme for a new blog site. I must say I am impressed with the layout of the post, well written, easy to follow and some handy photos. It sounds a nice dish but I'm afraid it's not for me. I think I'd have to put some gloves on to handle the snails. Happy eating.

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  2. Hi Martin I love snails but I didn't know you could just eat any! Guess i assumed they were grown at "snail farms." The recipe looks and sounds delicious.

    ReplyDelete
  3. A Valdese Blogger10 May 2009 at 05:06

    Howdy Martin - glad I found you again! Snails? I had snails once in a restaurant........

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  4. I still have not tried snail... I should try it eh at least once eh?

    I agree with Martyn - maybe you can make another blog with all these delightful recipes ;)

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  5. Martin in Bulgaria10 May 2009 at 22:59

    Hi Martyn,
    If ever you visit me in Bulgaria I'll leave them out of the menu. Fancy snakes or spider dishes instead? lol Sericusly, it's the slime that puts nost people off, but then many fish have the the same texture and are no different.
    Another blog? Are you kidding, I'm knackered with the 12 I have already! I have considered it though, just havne't the time right now.
    By the way I just nominated you for an award - Hope you can pick it up.
    Take care

    ReplyDelete
  6. Martin in Bulgaria10 May 2009 at 23:00

    Hi Mike,
    Good to see you here.
    I've never had any snails from a snail farm, free range snails rule!

    ReplyDelete
  7. Martin in Bulgaria10 May 2009 at 23:01

    Hi VB,
    Good to see you again, thanks for the follow I've recipricated so I can keep an eye on you.
    Did you like the restaurant snails?

    ReplyDelete
  8. Martin in Bulgaria10 May 2009 at 23:08

    Hi Jade,
    Firstly, congratulations on your superb competition, a great success!

    I have many Bulagrian dishes that just ROCK, time is the essence though, I wish there were 36 hours in the day! Another blog? Mmmm!

    Take care

    ReplyDelete
  9. Mark @ TravelWonders14 May 2009 at 02:05

    I have certainly eaten snails in France a few times and thought them pretty good. They seem to rely on lots of garlic though I once had a rather superb tomato-type casserole with them and that was quite tasty.

    ReplyDelete
  10. Martin in Bulgaria14 May 2009 at 11:21

    Hi Mark,
    Garlic certainly seesm to be the main partner with snail. The taste of snails on their own is rather bland.

    ReplyDelete
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