Rapanes: how to choose and cook mollusks correctly

Rapanes are carnivorous mollusks that are very beneficial for the body, they contain a lot of easily digestible protein, as well as a lot of vitamins A, PP, E, and minerals, such as iron, sodium, magnesium, calcium, phosphorus, iodine. They can be used to prepare many tasty and healthy dishes if you know a few tricks.

Today, FoodOboz editorial team will share with you some useful tips on how to choose the right quality rapanes, as well as a delicious recipe.

How to choose:

1. Buy only freshly frozen rapanes; if you see chilled rapanes, do not buy it, because the likelihood that it was thawed by the sellers themselves and incorrectly is very high. In addition, such rapeseeds are very dangerous and can be easily poisoned.

How to remove from the sink

As a rule, rapanes are sold without shells. But, if you want to try to clean the shells yourself, you just need to pick up the so-called eating leg of the rapana with a knife. In the solution in the sink, you will see something like a cap, you need to gently pick it up and poke the knife point into the muscle itself, causing a painful shock. And then gently pull the rapanes out of the sink.

Recipe for rapanes in sour cream sauce

Ingredients:

• rapana meat - 500 g
• fatty sour cream - 3-4 tbsp
• olive oil - 3-4 tbsp
• chili pepper - 1 pc.
• onion - 1-2 pcs.
• white baguette - 2-3 slices
• salt, pepper - to taste

Method of preparation:

1. Defrost the rapanes, cut it from the stomach side, and cut off the "proboscis", be sure to remove the mucus with a knife, and clean the leg from the black part, it will give a strong bitterness.
2. Wash, dry, and chop thoroughly.
3. Cut the onion and chili pepper into small cubes.
4. Heat a frying pan, add olive oil, add onions and peppers first, fry them a little, then add the meat, stir and fry for about 2-3 minutes.
5. At the very end, season well with salt and pepper, stir, and add sour cream.

The dish is best served hot, with a white baguette.