Of which 0 g sugars and 0.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Allergens mollusks
Boiled snails with garlic and cilantro
The Portuguese summer snack you eat slowly, with your fingers.
Ingredients
- 1 kg (2¼ lb) fresh snails — well washed
- 4 cloves garlic, crushed (12 g)
- 1 bunch of fresh cilantro (15 g / ½ oz)
- 1 tsp dried oregano (1 g)
- 1 bay leaf (1 g)
- salt and freshly ground black pepper, to taste
- piri-piri, to taste — optional
Method
- Wash the snails several times in cold water until the water runs clear.
- In a large pot, cover the snails with cold water.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Snacks & Sweets”. The English edition is coming soon.
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