Best Giant Sea Snails Recipes
LUMACHE DI MARE: SAUTEED SEA SNAILS
Steps:
- To clean and cook sea snails: Boil the snails for approximately 20 minutes in a pot of water. This will remove the sand and grit trapped inside the shell and cook the snail meat.
- In a saucepan, heat up the olive oil and saute the garlic and chopped chile pepper. Then add the snails. Add the wine and cook for a few minutes. Add salt, parsley and toss together well. Serve immediately.
GIANT SEA SNAILS
You won't really find giant snails in the sea, but some extra-large cinnamon snails might find their way into your tummy!
Provided by NcMysteryShopper
Categories Dessert
Time 30m
Yield 8 small snails or 4 giant smails, 4 serving(s)
Number Of Ingredients 5
Steps:
- Stir together the nuts, sugar, and cinnamon.
- Remove 2 rolled-up breadsticks from the package. Place on waxed paper. Unroll 1 of the breadsticks. Cut a lengh of the dough for the bottom of the snail and press the longer end onto the end of the rolled-up breadstick. Wrap the unrolled breadstick around the rolled-up breadstick. Repeat with the remaining breadsticks.
- For the head, take the free end of the breadstick and roll it a little in the other direction. Affix a small rolled up piece of dough for antennae and remember to add a length of dough for the bottom of the snail.
- If you like, make smaller snails using 1 breadstick for each snail. Put the snail on a plate and Flatten the snail with your hand.
- Brush with sugar mixture.
- Place the snail, sugared side up, on a greased baking sheet. Repeat with the remaining snails, bake in a
- 375 degree oven about 15 minutes or till golden.
- Serve warm or cool.
Nutrition Facts : Calories 88.2, Fat 4.4, SaturatedFat 0.6, Sodium 57.4, Carbohydrate 11.8, Fiber 0.9, Sugar 9.8, Protein 1.5
WHELKS WITH PARSLEY AND GARLIC BUTTER
Whelks are a type of sea snail, or gastropod, inhabiting the Atlantic Ocean and some of its bays and sounds in North America and Europe. In Europe, especially in England, where people eat lots of shelled creatures that might make Americans shudder, whelks are extremely popular. Whelks range in size from a couple of inches - a dozen or so in a pound - to eight or nine inches long. So-called common whelks are the smallest and the ones to seek at the fish market for their briny-sweet taste and only slight chewiness. Larger varieties, like the channeled whelk or the knobbed whelk, are usually sold as scungilli.
Provided by Florence Fabricant
Categories quick, appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a running food processor, drop garlic through feed tube to mince. Place parsley in container of machine and pulse to mince. Add butter and seasonings, and process until well blended. No bits of butter should show. Set aside.
- Bring several quarts of water, heavily salted (like seawater), to a boil. Add whelks and boil 4 minutes. Drain.
- Place butter mixture in a metal bowl fitted into a small saucepan of simmering water, or in a double boiler. Whisk until mixture melts, then transfer to a serving dish or small individual bowls. Serve 2 to 3 whelks a person, with melted-butter mixture for dipping.
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