Snails, Portuguese Style – a delicious recipe with olive oil, oregano, laurel leaf, garlic, onions, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Try to obtain snails about 1/2 inch diameter.
2
Starve them for 3 or 4 days to get rid of any toxic herbs they may have ingested.
3
Wash snails in running water until all the slime is gone.
4
Place them in a large pan and cover with water (2 or 3 inch above snails).
5
Add all the other ingredients.
6
Cover the pan tightly.
7
Heat the water over a very slow fire so that snails have time to extend heads outside shells.
8
Let boil slowly for the first hour.
9
Skim and simmer for another hour, kkim again and serve warm in saucers, with a little of the cooking liquid.
10
Use toothpicks or pins to extract snails from shell.
11
Dip small pieces of bread in the cooking liquid.
12
Refrigerates well - use any leftovers within a week.
124
kcal
Calories
4
g
Fat
21
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 pounds snails small, 1 tablespoon olive oil, 1 small bunch oregano dry, 1 each laurel leaf, and more.
Yes, Snails, Portuguese Style falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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