Todur-Modur snails
Cuisine: Bessarabia
Author: Maria Kalenska
Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins


Ingredients
  • 200 g snail meat, cooked
  • 100 g butter
  • 1 whole garlic bulb, peeled, finely chopped
  • 20 medium cup mushrooms, stems removed
  • 100 ml dry white wine
  • 100 ml cream
  • 1 tbsp flour
  • ¼ tbsp mirudya
  • 50 g hard cheese, grated
  • freshly ground pepper
  • salt
Cooking method
  1. Heat oven to 175°C. Dry the snail meat with paper towels.
  2. In a small bowl mix cream, wine, salt, pepper, mirudya, and flour. Pour the sauce into a saucepan and stirring constantly bring to boil over medium heat. Reduce heat to low and cook sauce stirring constantly for about 10 minutes until thick and creamy. Remove from heat.
  3. Melt the butter in a large frying pan and lightly fry the garlic over medium heat. Add snail meat and mushrooms. Fry for about 5 minutes until mushroom are tender. Then add the sauce and stir. Cook for another 2-3 minutes.
  4. Using a spoon, put the mushrooms into a baking dish. Put a few snails in each mushroom cap. Pour the rest of the sauce into the dish. Sprinkle the mushrooms with grated cheese. Place in the oven and bake for about 10 minutes.
My tips and tricks
You can cook snails without a baking dish. To do this, take a baguette, cut it in half lengthwise, take out the crumb so that you get "boats". Fill them with filling and bake in the oven. Then there will be less dirty dishes, and you can eat on the go, like with a sandwich

Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/todur-modur-snails/