Gourmet French-style Molluscs

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Gourmet French-style Molluscs
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 5 h. 40 min.
Ready in
Calories:
525
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie525 kcal(25 %)
Protein34.89 g(36 %)
Fat20.19 g(17 %)
Carbohydrates40.2 g(27 %)
Sugar added0 g(0 %)
Roughage6.58 g(22 %)
Vitamin A539.63 mg(67,454 %)
Vitamin D0 μg(0 %)
Vitamin E3 mg(25 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.29 mg(26 %)
Niacin4.01 mg(33 %)
Vitamin B₆0.88 mg(63 %)
Folate66.51 μg(22 %)
Pantothenic acid0.58 mg(10 %)
Biotin15.25 μg(34 %)
Vitamin B₁₂6.53 μg(218 %)
Vitamin C111.48 mg(117 %)
Potassium1,148.34 mg(29 %)
Calcium177.78 mg(18 %)
Magnesium158.27 mg(53 %)
Iron8.31 mg(55 %)
Iodine3.55 μg(2 %)
Zinc3.01 mg(38 %)
Saturated fatty acids2.44 g
Cholesterol78 mg
Author of this recipe:

Ingredients

for
4
For the snails
48
vineyard snail
1
carrot (diced)
3
onions (diced)
2 sprigs
3 sprigs
1
cup
For the sauce
2
red peppers (chopped)
4
tomatoes (sliced)
4 cloves
2 tablespoons
2 tablespoons
1
red chile pepper (chopped)
1 slice
white Bread (diced)
1 tablespoon
cup
4 tablespoons
4 tablespoons
How healthy are the main ingredients?
carrotonionparsleythymetomatogarlic

Preparation steps

1.
Place the snails in cold salt water and leave to rest for around 1 hour. Carefully rinse in warm water and then add to a pan of boiling water and cook for 30 minutes. Drain, remove the snails from their shells and cut off their tails.
2.
Place the carrot, 1 onion, parsley, thyme and the bay leaf in a pot with 500 ml water and bring to the boil. Add the snails and cook at just below boiling for around 3 hours. In the meantime, carefully clean the shells.
3.
To make the sauce, heat the oven to its lowest temperature and line a baking tray with greaseproof paper. Place the peppers and tomatoes on the baking tray and dry in the oven for around 1 hour.
4.
Add the garlic for the last 30 minutes of cooking time. Remove the baking tray from the oven and leave to cool.
5.
Dry roast the almonds and hazelnuts. Remove from the pan and set aside to cool.
6.
Purée the roasted garlic, chilli, bread, nuts, vinegar, wine, olive oil and the tomato juice and season with salt and ground black pepper.
7.
Remove the snails from the broth and return them to the shells.
8.
Fry the remaining onions in hot oil in a large pan and quench with the wine. Add the snails, cover and heat for around 10 minutes. Stir in the sauce, heat through, season to taste and serve.