French Snails (Bulots Mayonnaise)
French Snails (Bulots Mayonnaise) Recipe - Served cold with garlic mayonnaise.
Servings: 4 people
Calories: 140kcal
Ingredients
- 1/2 kg (1 lb) bulots 17 oz.
- 1 1/2 liters water
- 1 glass dry white wine or a little wine vinegar
- 1/2 teaspoon black pepper grain, not ground pepper
- 1 laurel leaf
- Some thyme leaves
- Some fresh parsley
- Salt to taste
For the Mayonnaise:
- 1 uncooked egg yolk
- 1 teaspoon French mustard from Dijon
- Peanut oil
- Olive oil
- Freshly squeezed lime juice
- 1 garlic clove
- Salt to taste
Instructions
- Clean the bulots by soaking in salt water and then rinsed with clean water a few times. Place them in a pan with cold water (1.5 liters) wine, pepper, the laurel leaf, thyme and parsley. Add salt to taste and heat until it's boiling.
- Skim when necessary, and let it lightly boil for 40 min.
- When cooked, let the snails cool off in their cooking juices. When cold, you'll eat them with toothpicks. Everything but the opercula are edible.
- In a bowl, mix the egg yolk and the mustard with a little spoon. Slowly add (little by little) the peanut oil. Add a little olive oil (5 teaspoons) for flavour, and then salt and one teaspoon of fresh lemon juice to taste. Mix everything well and set aside.
- Press the garlic clove or cut it into very fine slices. Add the garlic to the mayonnaise to fit your taste. Adjust mayonnaise to your flavour by adding more lemon juice, salt, or garlic to taste.
Nutrition
Serving: 4people | Calories: 140kcal | Carbohydrates: 3g | Protein: 20g | Fat: 3g | Cholesterol: 111mg | Sodium: 127mg