Wellhornsnails

Ingredients

• 1 kg wellhorn snail
• 3 l water
• 2 onions
• 1 stalk leek
• 1 bundle flat parsley
• 1 EL sea salt
• 1 EL crushed black pepper
• 0.25 l white wine
• 1 g saffron
• 1 EL chopped parsley
• 1 EL chives
• 6 large garlic cloves
• 0.5 TL coarse sea salt
• 1 piece baguette (10 cm long)
• 2 egg yolks
• 3 EL olive oil
• Lemon juice
• 1 tsp Cayenne pepper
• fish stock (for soaking)
• saffron

Instructions

1. 1.

   For the aioli, halve the peeled garlic cloves and remove any sprouts. Soak the bread in fish stock infused with saffron.

2. 2.

   Grind the garlic with salt in a mortar or with a large knife.

3. 3.

   Add the squeezed white bread and egg yolks to the mixture and whisk in a bowl. Add olive oil dropwise at first, then stir in a thin stream like mayonnaise. Season with cayenne pepper and lemon juice.

4. 4.

   Bring water with chopped onions, finely sliced leek, finely chopped parsley bundle, salt, pepper, white wine and saffron to a boil.

5. 5.

   Wash the snails thoroughly and simmer them in the broth for about 20 to 25 minutes, skimming off foam repeatedly.

6. 6.

   To serve, place the snails without stock on a deep plate. Remove snail shells or lobster claws from the shell and dip as desired into the aioli. Strain the stock through a fine sieve and season with herbs. The stock can be served separately.

7. 7.

   Remove the caps that close the snails' homes before eating.