Grilled Catalan Snails with Garlic and Parsley

Ingredients

• 500g (1.1 lb) snails, cleaned and purged 500g (1.1 lb) snails, cleaned and purged
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup fresh parsley, finely chopped 1/4 cup fresh parsley, finely chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 5g, 0g
• Protein: 18g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a large pot, bring water to a boil and add the snails. Cook for 10 minutes to tenderize them.
3. 3.
   Drain the snails and rinse them under cold water.
4. 4.
   In a bowl, combine the minced garlic, chopped parsley, olive oil, lemon juice, salt, and pepper.
5. 5.
   Add the snails to the bowl and toss them in the garlic and parsley mixture until well coated.
6. 6.
   Place the snails on the preheated grill and cook for 5-7 minutes, turning occasionally, until they are heated through and slightly charred.
7. 7.
   Remove from the grill and serve hot.

Treat your ingredients with care...

• Snails — Ensure that the snails are thoroughly cleaned and purged before cooking to remove any impurities. Follow the instructions provided by your local seafood market or purveyor for cleaning snails properly.

Tips & Tricks

• If you can't find fresh snails, you can use canned snails as a substitute. Just make sure to drain and rinse them thoroughly before using.
• For an extra kick of flavor, add a pinch of smoked paprika to the garlic and parsley mixture.
• Serve the grilled snails with crusty bread to soak up the delicious juices.

Serving advice

Serve the Grilled Catalan Snails with Garlic and Parsley as a tapas dish or as part of a larger meal. Provide small forks or toothpicks for easy snail extraction. Accompany the dish with a fresh green salad and a glass of chilled white wine.

Presentation advice

Arrange the grilled snails on a platter, garnished with additional fresh parsley leaves for a pop of color. Serve them hot to showcase their enticing aroma and visually appealing charred exterior.