Braised snails from Crete

Braised snails from Crete

Αccent: 
Hohli bourbouristi
Title in Greek: 
Χοχλιοί μπουρμπουριστοί
Recipes Categories: 
Braised snails from Crete
Preparation Time: 
30 minoutes
Serves: 
6
Ingredients: 

1 kg (2 ¼ lb) large live snails 
1 cup (250 ml) olive oil
Half cup (120 ml) red wine vinegar
Salt
1 tablespoon chopped fresh oregano (optional) 
1 tablespoon chopped fresh thyme (optional) 
1 tablespoon chopped fresh rosemary (optional)
 

Cooking Time: 
10 minutes
Cooking Directions: 

- Plunge the snails into cold water and remove and discard the membrane that covers the opening. Discard any snails that do not poke their heads out of their shells. 
- Put the snails in a colander and rinse well under cold running water to rid them of their mucus. 
- Heat the oil in a heavy pan and add the snails, flat side down. Cook over high heat, stirring once or twice, for about 10 minutes.
- Pour the vinegar into the pan and stir well, scraping up any sediment from the base. Season with salt, add the herbs of your choice, and serve immediately.
- This is a wonderful meze served with Cretan tsikoudia, a type of raki. 
 

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