FRENCH SNAILS (BULLOTS MAYONNAISE)
Your guests will surely be begging for the recipe when you serve it cold with garlic mayonnaise. Here’s where you can learn about it.
Snails are a delicacy in French cuisine.
The French technique of eating these sea snails/whelks, called Bulots in French, is what I did when I was there.
I love them so much that I couldn’t stop eating them.
All I could say was, “C’est si bon!” when it was served to me cold with garlic mayonnaise.
It’s a great dish!
Each dish of bread has only 140 calories.
- ½ kg of bulots
- 1 ½ liters of water
- 1 laurel leaf
- ½ teaspoon of black pepper grain
- 1 glass of wine vinegar or dry white wine
- Thyme leaves
- Fresh parsley
- 1 clove of garlic
- 1 uncooked egg yolk
- 1 teaspoon of French mustard
- Olive oil
- Peanut oil
- Lime juice
- Rinse the bulots several times with clean water after soaking in saltwater. Put them in a pot with wine, pepper, laurel leaf, thyme, and parsley, and then cover with 1.5 liters of cold water. Heat to a rolling boil, season with salt and remove from heat.
- Allow it to simmer for around 40 minutes, skimming off any stray bits.
- Let the snails cool down in their cooking juices once they’ve been cooked. Toothpicks can be used to consume them when they’ve cooled down. Everything can be eaten, except for the shell.
- The egg yolk and mustard should be combined with a small spoon in a mixing dish.
- Add the peanut oil gradually (and in small amounts at a time). To give it some flavor, drizzle a little olive oil (5 tablespoons) over the top and season with salt and freshly squeezed lemon juice to taste. Set aside after you’ve thoroughly combined the ingredients.
- When pressing or slicing the garlic, be careful not to damage the cloves. Garlic can be added to the mayonnaise per personal preference.
- Add more lemon juice, salt, or garlic to taste to customize the mayonnaise flavor.