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Escargots Stew With Chimichurri Argentine Spice And Mustard Recipe

Escargots Stew with Chimichurri Argentine Spice and Mustard Recipe
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Cooking Time : 2 minutes
Serving : 6
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Prepare the ingredients before making Escargots Stew with Chimichurri Argentine Spice and Mustard in your home. Then, follow these steps below to serve Escargots Stew with Chimichurri Argentine Spice and Mustard for your family or friends.

Ingredients: Escargots Stew with Chimichurri Argentine Spice and Mustard

  • 400 grams cleaned escargots
  • 2 tbsp vinegar
  • 2 tsp salt
  • 1 lemon
  • 4 onions
  • 1 1/2 tsp mustard
  • 5 tbsp milk
  • 3 tbsp sunflower oil
  • 1/2 tsp red sweet pepper powder
  • 1 cup tomato puree
  • 2 tsp chimichurri dry spice mix

How to Make Escargots Stew with Chimichurri Argentine Spice and Mustard

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Escargots Stew with Chimichurri Argentine Spice and Mustard in your home by yourself.

    Step 1
  • Pre-cooking:Wash escargots with a lots of cold water and remove any suspectedly dead units, they are easily found by distinctive smell. Alive snail usually moves or creates slime when touched. If you are not sure if it is alive smell it, or toss it away.
  • Step 2
  • Cooking: Put your snail friends in a big bowl of boiling water to instantly shock and kill them. You don't want to make them suffer more than necessary. You will have to cook them for about half of an hour or less depending on the heat, and during it keep on removing the foam that will be created. After done, remove and wash them under the water, or leave them to cool down in the pot of the cold water. After cooling clean them from their shells. Only the front part of the snail is eatable, you will recognise a muscle foot and the whitish fat part right after it, the rest of the snail usually separates easily and it is not eatable.
  • Step 3
  • Marinade: Prepare a marinade from the mix of the vinegar, salt, lemon juice, 1 sliced onion and 1 teaspoon mustard. Add escargots. Mash and squeeze with your hands to get as much of the snail "dirt" out of them. In the normal condition you will have to leave this marinade to work out at least 4 hours, but you can also make this process faster with the microwave oven. It won't be so juicy but it will do the job. I abuse microwave all the time. Put the mixture in the glass bowl, close it and microwave it for 10 minutes on medium low. Take escargots from the microwave, drain them and splash them with water to wash the mixture from the slime. Pour 4-5 spoons of milk in the mixture, mix it and leave it for about 1 hour or place it in the microwave for 6-7 minutes on medium power. Drain escargots and wash all the remaining slime/milk with the water.
  • Step 4
  • Stewing: Chop 3 big onions and fry it in the hot oil. I use sunflower oil. When onions get brownish add escargots mixture and shortly fry it. Take 3dcl of hot water and add 1 teaspoon of salt, 1/2 teaspoon of red sweet pepper and 1/2 teaspoon of mustard and stir it. Keep on frying constantly stirring it and adding water mix into the mixture of onions and escargots. When you add almost half of the water mix, add 2 teaspoons of the argentine chimichurri dry spice mix ( grained not powdered). Gradually add the rest of the water mix. Add 1dcl, 1 cup of tomato puree and cook until you get a nice saucy consistence. Add salt or pepper if needed.
  • Step 5
  • Side dish: Mash boiled potatoes with salt, oil and milk and serve it with the escargot sauce.
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