C l a s s i c  C r e t a n  S n a i l  S t e w

                                 
1 pound large snails

Salt

1/4 cup extravirgin olive oil

1/4 pound small white stewing onions or pearl onions, whole

8-10 plum tomatoes

2 to 3 garlic cloves finely chopped

1 large bay leaf ripped

1 cinnamon stick

Freshly ground pepper, to taste

1/2 to 1/4 cup water

1/2 cup finely chopped fresh parsley

1/4 cup dry red wine

1. Clean and prepare snails.

2. In a large heavy skillet, heat olive oil and saute onions until translucent, 3 to 5 minutes, stirring frequently with a wooden spoon.  Add snails and saute 2 to 3 minutes, stirring occasionally.

3. Add tomatoes, garlic, bay leaf, cinnamon, salt, pepper, and half cup water to skillet. Cover and simmer over low heat for 25-30 minutes, adding more water during cooking, if neccessary. About 5 minutes before removing snails from heat, add parsley and wine and continue to simmer, covered. Remove from heat and serve hot over rice, if desired.

Yield: 2 to 4 servings

bourbourista:

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