Some recipes require the use canned snails, while snails fillet can be used in others, and you need shellfish along with shells for the rest recipes. We collect large crops and offer you wholesale bulks of frozen snails with shells. They undergo obligatory biological treatment and cleaning before freezing, so you can use them for creation of delicious delicacies.
Mollusks are a very delicate product and secondary freezing is unacceptable, so it is strictly prohibited. Our snails must pass through all the stages of biological treatment before freezing. They clean the intestines, wash them, get rid of mucus, dry and freeze at a temperature of -18 degrees in airtight bags with a fastener or in plastic containers. In the process of freezing, it is necessary to control the flow of air and moisture in the packaging or containers. The frozen delicacy can be stored for three years with the observance of the temperature regime.
How to cook Helix Pomatia?
Many people know how to cook French snails. The recipes are rather widely-spread in the world culinary. The Europeans prefer cooking Helix pomatia with different sauces. Preparation of garden snails is widely used in Italy, Greece, and Spain. They are used to cook ragu and sauté with aubergines and tomatoes. To cook simmered snails you will need:
1,5 kg of Helix Aspersa Muller (frozen with shells),
500 gr ripened tomatoes
2 cloves of garlic,
1 red pepper,
1 handful of salt,
red powdered pepper.
Defrost the snails. Rinse them under warm water and dry with a paper towel. Fry garlic in a saucepan in olive oil. Add the half cut tomatoes and simmer on low heat under the lid. Add salt, oregano and other spices. Mix the shellfish with the sauce, stir and simmer for extra 5 minutes. Serve toothpicks and plates for empty shells, since small diameter of shell is difficult to eat with forks.
"Snails House" offers cooked snails for further use in the preparation of delicious delicacies.