Rapan - recipe. Cooking rapana clams Cooking rapana at home

Rapana shell is the most common souvenir that tourists bring from the Black Sea coast. You can put it to your ear and listen to the “sound of the sea.” The rapana shell, by the way, is the hallmark of a vacation on the Black Sea. It appeared half a century ago. Inside the shell lives a strange creature called rapan. What kind of creature is this? Now let's look at this issue. Let's take a closer look at this marine inhabitant. In addition, we will look at the dishes that can be prepared with it. So, let's begin…

Rapan: what kind of “beast” is this?

This predatory species appeared quite a long time ago in the Far East. After a while, the rapana, photos of which you see in our article, appeared in the Black Sea. There is one suggestion for this. It is believed that some rapanikha glued a clutch of caviar to the bottom of a ship that was heading to the Black Sea. In the Far East, this mollusk does not exceed four centimeters in length. In rapana you can see the size of a cup. Do you know why this happens? Because in the Pacific Ocean, rapans are eaten by stars. This is why shellfish don't grow. In the Black Sea, besides people, no one eats rapan. Such a mollusk has become a disaster. All because this predator eats Rapana and drills holes in their shells with its tongue (radula), which is covered with teeth. Through these holes, poison is injected, which paralyzes the bivalve mollusk, and pours enzymes (digestive) into the shell. After which the predator itself eats and sucks it all out.

During their habitat in the Black Sea, rapana almost completely destroyed the number of scallops and oysters here.

How to get edible shellfish from a shell?

There are several ways. You can do this with a special knife or with your hands. First you need to take the rapana in your left hand, and with your right index finger (or a knife) you need to sharply pull out the mollusk, placing your finger between the shell and the “leg”. In this way, you immediately separate the inedible, digestive part of the rapana. This work is quite labor-intensive. Everything must be done quickly and boldly, since if you hesitate, the rapan can hide deep enough in the shell.

After this procedure, your fingers may turn purple. This method is suitable for cleaning only large rapanas (more than six centimeters in size).

Another way is "hot"

You can get rapana in another way. This method requires a lot of patience from the performer. First, the rapa must be boiled. After which it is very easy to get the mollusk. But during cooking, a very unpleasant smell will be released, since the digestive part of the rapana will be cooked along with the meat.

The third method is "cold"

If for some reason you didn’t like the first options, then we offer you the third. This time it is necessary to freeze live rapans. They should stay in the freezer for about three hours. After freezing, they need to be removed from the refrigerator and left to thaw. Next you will need a fork. Using it we will separate the mollusk from the shell. The body of the rapana must be cleaned, removing excess, leaving only the edible “leg” (the front part of the carcass). You can also eat shellfish liver, but if you don't have experience cooking this seafood, stop at the front part for now. Now it’s clear who rapan is. We described in detail what kind of seafood this is, and also looked at how to properly remove it from the shell. Now we will talk about how to cook.

Rapana: cooking recipes

You can make a lot of delicious dishes from this mollusk, from soups to salads and appetizers. What delicious things can you create using rapana? Recipes for preparing different dishes make the housewife think, as they are very diverse, and each of them is interesting in its own way.

Quick rapan chops

To prepare this dish you will need:

Eggs - 4 pieces;
Rapana - 500 grams;
Juice of one lemon;
Lettuce leaves - to taste;
“Dutch” cheese (hard) - 150 grams;
Spices - to taste.

Cooking chops

Take rapana meat, cut it into strips.
Then you need cheese. It needs to be grated on a coarse grater.
Next, take lemon juice and eggs, beat the ingredients thoroughly. Add spices. Then stir the mixture thoroughly again.
Now mix all the ingredients together.
Immediately place on the stove, pour in sunflower oil. Make a small fire.
Place the chops into the pan using a spoon.
You need to fry them on both sides.
Then take a plate, place lettuce leaves on it beautifully and chops on top. That's it, the dish is ready.

Spicy rapana for originals

This dish will appeal to those who love non-standard dishes. How to cook rapana in this way? Now we'll tell you. But first, let's list the ingredients. So, we need:

rapan meat - 500 grams;
onions - 200 grams;
lingonberries - 100 grams;
sour cream (15% fat) - 100 grams;
spices - to taste.

Cooking spicy seafood

First we need onions. It must be peeled. Next you need to chop it finely.
Then place a frying pan on the stove, pour in vegetable oil (you can use sunflower oil), and pour in the chopped onion.
After which we will need the seafood itself (rapana). They need to be cut into strips. After which they need to be poured into the pan with the onions.
Now take sour cream and spices and add it there.
Simmer over low heat for three minutes.
After that, take the lingonberries and add them to the pan. Simmer for another three minutes. That's all, the dish can be served. By the way, it should be consumed hot. To give the dish a more attractive look, add greens.

Seafood with tomato sauce

How to cook delicious rapana? Cooking recipes are different. You can, for example, make seafood with tomato sauce. So, for preparation you will need:

carrots - 1 piece;
sunflower or olive oil - 30 grams;
garlic cloves - three pieces;
rapana - 250 grams;
tomato paste - 5 grams;
spices - to taste.

Cooking seafood in sauce

First you need to boil the rapana for a minute. Then you need to cut them into cubes.
Carrots and onions need to be peeled, then cut into small pieces or grated.
Next we need a frying pan. You need to pour oil into it. Add the onion there and fry until golden brown.
Then add carrots. Simmer for eight minutes.
Now take tomato paste. Add it to the frying pan and add the rapana there. Salt and pepper the dishes.
Simmer over low heat for six minutes.
Before turning off, add garlic (finely chopped). Then cover the pan with a lid and turn off the heat. That's all, the preparation of rapana with sauce is finished. Can be served.

Vegetable stew with rapana

How to cook rapana? You can make a stew with them. For this we need:

bell pepper - 500 grams;
spices - to taste;
rapana - 200 grams;
onions - 1 piece;
mayonnaise - to taste;
greens - to taste;
tomatoes - 200 grams.

Cooking stew

Fried Potatoes with Clams

This is a very simple dish. Even a child can cook it (with the guidance of their parents, of course). It’s easy to make, and you won’t spend much time creating the dish. So, what do we need to prepare:

potatoes - 500 grams;
salt - to taste;
rapana - 100 grams;
vegetable oil (for frying);
onion - 1 piece;
spices - to taste.

Cooking potatoes

Take the potatoes, wash and peel them. Cut into small pieces.
Peel the onion and chop finely.
Pour vegetable oil into the frying pan. Add potatoes and onions.
Five minutes before readiness, add chopped rapana.
Season with salt and pepper.

To make something else that would be delicious, so that rapana would come in handy. Salad recipes are what we will turn our attention to now.

Salad “New World” - exotic at home

This dish is usually eaten by people who come to the Black Sea on vacation. But it can also be prepared at home. To do this you will need:

rapana - 300 grams;
hard cheese - 200 grams;
vegetable oil (for frying);
onions - 2 pieces;
mussels - 300 grams;
red wine (sweet) - 100 ml.

Preparing the salad

First, take the onion, peel it, and chop it finely.
Place the frying pan on the stove, then pour in the oil (sunflower), and add the chopped onions.
Then we need rapana and mussels. Chop them and add to the onions. Simmer until done.
Cut the cheese into small pieces or grate it.
Mix all ingredients in a bowl. Sprinkle red wine over the top of the dish.

Salad “Dream”

Continuing the theme of salads, let’s touch on a dish called “Dream”. This is quite a tasty dish. It is based on the same rapana. So, to prepare this dish, we need:

rapana meat - 600 grams;
corn - 200 grams;
greens - to taste;
eggs - 4 pieces;
fresh cucumbers - two pieces;
mayonnaise - 150 grams (or to your taste).

The process of preparing a salad of the same name “Dream”

First you need to boil the seafood. For about a minute. Then you need to cut them into strips.
Boil the eggs also for five to ten minutes. Finely chop.
Then mix the rapana and eggs. Then add canned corn. Mix the ingredients thoroughly.
Cucumbers must be washed and finely chopped. Then add them to the rest of the ingredients.
Pour in mayonnaise and mix everything well.
Salt and pepper the dish.
Before serving, the salad under the wonderful name “Dream” can be decorated with herbs.

Here we have listed interesting dishes with rapana. We hope you liked them. Now we will touch on one important topic.

Price

How much does rapan cost? The price of seafood ranges from 200 to 400 rubles. This is per kilogram. Although it all depends on where exactly you will purchase. Note that it will, of course, be cheaper to buy rapana in bulk. You see photos of these mollusks in the article. Remember their appearance so that when you decide to purchase these seafood, you do not confuse them, for example, with mussels.

Conclusion

Now it’s clear who rapan is. What kind of creature this is, we have analyzed in detail. They also gave the housewives practical advice on preparing shellfish. We hope that you will pamper your family with such delicious and healthy dishes, because rapana is simply prepared, and the recipes for such dishes are very diverse. Every woman can find something she likes. Bon appetit!

This is a predatory gastropod. Appeared quite a long time ago in the Far East. After a while, the rapana, photos of which you see in our article, appeared in the Black Sea. There is one suggestion for this. It is believed that some rapanikha glued a clutch of caviar to the bottom of a ship that was sailing to the Black Sea. In the Far East, this mollusk does not exceed four centimeters in length. In the Black Sea, rapana can be seen the size of a cup. Do you know why this happens? Because in the Pacific Ocean, rapans are eaten by stars. This is why shellfish don't grow. In the Black Sea, besides people, no one eats rapan. Such a mollusk has become a disaster of the Black Sea. This is because this predator eats bivalves. Rapans drill holes in their shells with their tongue (radula), which is covered with teeth. Through these holes, poison is injected, which paralyzes the bivalve mollusk, and pours enzymes (digestive) into the shell. After which the predator itself eats and sucks it all out.

During their habitat in the Black Sea, rapana almost completely destroyed the number of scallops and oysters here.

How to get edible shellfish from a shell?

After this procedure, your fingers may turn purple. This method is suitable for cleaning only large rapanas (more than six centimeters in size).

Another way is “hot”

The third method is “cold”

Rapana: cooking recipes

Quick rapan chops

To prepare this dish you will need:

Cooking chops

Take rapana meat, cut it into strips.
Then you need cheese. It needs to be grated on a coarse grater.
Next, take lemon juice and eggs, beat the ingredients thoroughly. Add spices. Then stir the mixture thoroughly again.
Now mix all the ingredients together.
Immediately place on the stove, pour in sunflower oil. Make a small fire.
Place the chops into the pan using a spoon.
You need to fry them on both sides.
Then take a plate, place lettuce leaves on it beautifully and chops on top. That's it, the dish is ready.

Spicy rapana for originals

This dish will appeal to those who love non-standard dishes. How to cook rapana in this way? Now we'll tell you. But first, let's list the ingredients. So, we need:

rapan meat - 500 grams;
onions - 200 grams;
lingonberries - 100 grams;
sour cream (15% fat) - 100 grams;
spices - to taste.

Cooking spicy seafood

First we need onions. It must be peeled. Next you need to chop it finely.
Then place a frying pan on the stove, pour in vegetable oil (you can use sunflower oil), and pour in the chopped onion.
After which we will need the seafood itself (rapana). They need to be cut into strips. After which they need to be poured into the pan with the onions.
Now take sour cream and spices and add it there.
Simmer over low heat for three minutes.
After that, take the lingonberries and add them to the pan. Simmer for another three minutes. That's all, the dish can be served. By the way, it should be consumed hot. To give the dish a more attractive look, add greens.

Seafood with tomato sauce

How to cook delicious rapana? Cooking recipes are different. You can, for example, make seafood with tomato sauce. So, for preparation you will need:

carrots - 1 piece;
sunflower or olive oil - 30 grams;
garlic cloves - three pieces;
rapana - 250 grams;
tomato paste - 5 grams;
spices - to taste.

Cooking seafood in sauce

First you need to boil the rapana for a minute. Then you need to cut them into cubes.
Carrots and onions need to be peeled, then cut into small pieces or grated.
Next we need a frying pan. You need to pour oil into it. Add the onion there and fry until golden brown.
Then add carrots. Simmer for eight minutes.
Now take tomato paste. Add it to the frying pan and add the rapana there. Salt and pepper the dishes.
Simmer over low heat for six minutes.
Before turning off, add garlic (finely chopped). Then cover the pan with a lid and turn off the heat. That's all, the preparation of rapana with sauce is finished. Can be served.

Vegetable stew with rapana

How to cook rapana? You can make a stew with them. For this we need:

Cooking stew

Fried Potatoes with Clams

Cooking potatoes

Take the potatoes, wash and peel them. Cut into small pieces.
Peel the onion and chop finely.
Pour vegetable oil into the frying pan. Add potatoes and onions.
Five minutes before readiness, add chopped rapana.
Season with salt and pepper.

To make something else that would be delicious, so that rapana would come in handy. Salad recipes are what we will turn our attention to now.

Salad “New World” - exotic at home

This dish is usually eaten by people who come to the Black Sea on vacation. But it can also be prepared at home. To do this you will need:

rapana - 300 grams;
hard cheese - 200 grams;
vegetable oil (for frying);
onions - 2 pieces;
mussels - 300 grams;
red wine (sweet) - 100 ml.

Preparing the salad

First, take the onion, peel it, and chop it finely.
Place the frying pan on the stove, then pour in the oil (sunflower), and add the chopped onions.
Then we need rapana and mussels. Chop them and add to the onions. Simmer until done.
Cut the cheese into small pieces or grate it.
Mix all ingredients in a bowl. Sprinkle red wine over the top of the dish.

Salad “Dream”

Continuing the theme of salads, let’s touch on a dish called “Dream”. This is quite a tasty dish. It is based on the same rapana. So, to prepare this dish, we need:

rapana meat - 600 grams;
corn - 200 grams;
greens - to taste;
eggs - 4 pieces;
fresh cucumbers - two pieces;
mayonnaise - 150 grams (or to your taste).

The process of preparing a salad of the same name “Dream”

First you need to boil the seafood. For about a minute. Then you need to cut them into strips.
Boil the eggs also for five to ten minutes. Finely chop.
Then mix the rapana and eggs. Then add canned corn. Mix the ingredients thoroughly.
Cucumbers must be washed and finely chopped. Then add them to the rest of the ingredients.
Pour in mayonnaise and mix everything well.
Salt and pepper the dish.
Before serving, the salad under the wonderful name “Dream” can be decorated with herbs.

Here we have listed interesting dishes with rapana. We hope you liked them. Now we will touch on one important topic.

Conclusion

A master class on preparing dishes from tender shellfish was conducted especially for Mir 24 readers by the brand chef of a chain of Yalta restaurants

I really want to go to the sea! You close your eyes and hear the sound of the surf, the rustle of pebbles being rolled by a wave, the cries of seagulls... You just want to take a deep breath of the air saturated with the smell of algae. If your vacation has not yet arrived, a good way to dream about it is to arrange a tasting of some seafood. Something non-trivial, so that a palette of bright flavors from the hot summer is used. This is so invigorating and inspires hope for a quick vacation, new experiences and future sea swimming.

In search of inspiration, we turned to the Black Sea rapans, which are strongly associated with Crimea and vacation. You can now buy them frozen in any large supermarket. They are prepared in three minutes and are not difficult at all. And with slightly chilled white wine it is simply a delight. A master class on preparing dishes from the Black Sea rapana especially for Mir 24 readers by brand chef of the Yalta restaurant chain “Orange” Vladimir Mudryakov. The restaurant to which he invited us is located in the very center of the Yalta embankment. It is made in the shape of an ancient Greek ship, as if floating above the sea. Nearby on both sides are beaches, excursion boats departing from the pier and moored yachts.

Vladimir was educated in St. Petersburg, where he began his professional career 20 years ago. The chef has been working in Yalta for seven years and warmly praises local products.

“I think that the food in Crimea is very tasty,” he says. - Fruits, berries, incomparable bell peppers, tomatoes, excellent fresh seafood, fish, Crimean lamb and much more.
Especially for Mir 24 readers, Vladimir showed how Black Sea rapana can be prepared in different ways. By the way, rapana is feminine, don’t be surprised!

Fried rapana with vegetables

There are two types of Black Sea rapana, says Vladimir. - More delicate and lighter, creamy-yellowish - on the southern coast of Crimea. And also Kerch ones - smaller and darker, a little more elastic. Personally, I like them even better. They can be fried, stewed, or eaten almost raw, sprinkled with lemon juice. This is a very delicate product containing the aroma of the sea.

We will need, based on one serving:

Rapana – 125 gr
Sweet tomatoes – 30 g
Garlic – 5 g
Greens (dill and parsley) – 2 g
Dry white wine – 50 g
Salt - to taste
Mixture of ground peppers - on the tip of a knife
Dried thyme and tarragon - a pinch each
Olive oil for frying – 30 g

Let's prepare it like this:

Before cooking, the rapana pulp must be thawed, washed and freed from hard edges and digestive organs, so that only the cream-colored muscle remains - the “leg”. Cut the clam flesh into pieces.

We cut the onion into feathers, the garlic into small cubes, and tear the greens with our hands. Cut a thick slice from the lemon.

We use tomatoes to make concasse. This is a French way of cooking - no peel, no seeds, just the most tender pulp cut into pieces. To do this, put the tomatoes in boiling water, let them boil for about twenty seconds so that the thin skin can be easily peeled, then cool, remove the skin, cut the tomato into quarters, remove the seeds and cut into strips.

Heat a frying pan, pour a little vegetable oil on it, fry the onion feathers, then add pieces of rapana to them, fry them together a little, pour in white wine.

Then slices of tomato and herbs, garlic. Almost all. All that remains is to add salt and dry herbs. Everything should be cooked in a frying pan for no more than a couple of minutes so that the tomatoes do not lose their structure and the rapana remains soft and tender.

It’s very tasty,” says Vladimir. - You just need to remember that rapana does not tolerate long-term heat treatment. If they are completely fresh, they can be eaten almost raw, sprinkled with lemon juice, but just leave them in the pan a little and they become hopelessly rubbery. This is the only secret.

Black Sea Tartar

The second dish is just an illustration of the fact that rapana can be eaten almost raw. More precisely, slightly marinated in lemon juice. The highlight of this dish is that the rapana pulp is not subject to heat treatment at all. Tartar is a rather controversial dish. Some people don’t like it at all, while others are completely gastronomically delighted with it. Overall, it's definitely worth a try.

We will need:

Fresh rapana pulp – 80 g
Red Yalta onion 30 gr
Greens (parsley and ukrom) – 5 g
Salad mix – 15 g
Lemon – 5 g
Garlic – 2 g
Olive oil – 5 g
Salt - to taste
Dried ground tarragon - a pinch

Let's prepare it like this:

We cut the rapana into pieces, the onion into feathers, and the garlic into small cubes. We tear the greens with our hands. In a bowl, combine rapana, onion and garlic, add salt, squeeze lemon juice, add ground tarragon and a drop of olive oil. Mix everything with your hands so that the clam pulp is well mixed with the rest of the ingredients. We place the tartare in a culinary ring with high sides, compact it, then carefully remove the ring so that its contents continue to maintain the shape of the cylinder. Serve garnished with lettuce leaves. Everything is fresh - a dream for raw foodists!

Rapana chop

And finally, a rapana chop. When you see it for the first time, you just can’t understand how small rapana can turn into such a large chop the size of a plate? It turns out there is a way, but you need to know one culinary trick. Vladimir told it to us in confidence.

The following products will be required:

Rapana – 130 gr
Olive oil for frying – 20 g
Greens – 2 g
Flour – 30 g
Eggs – 2 pcs.
Salt - to taste

Let's prepare it like this:

To get a huge flat chop, you need to cut each rapana not completely, but so that it can be unfolded into a flat petal. Now we lay cling film on a cutting board and place these petals on it with a slight overlap. That is, we assemble a single surface, just like a tiled roof is assembled. It turns out to be a large flat “sheet” assembled from pieces. We cover it with a second layer of film. Now we beat it through the film, making it even flatter and wider, but making sure that the chop remains intact and does not tear or spread. This is not enough: to prevent the chop from falling apart, we put it directly in film in the freezer and freeze it. Now you can safely take it out of the film - frozen, it no longer falls apart into separate fragments.

Pour lightly salted flour into a flat tray, and well-beaten eggs into another identical tray. Without defrosting, roll the chop in flour, and then dip it thoroughly in the beaten eggs. This batter will help keep the chop intact in the pan. Fry it on both sides in well-heated oil. Here it is important not to overdo it, because we remember that rapana does not like long heat treatment.
Serve the chop hot while it smells of the sea.

It's very easy to pamper your household in the evening if you know it right. For those who do not know, we explain that rapana are predatory mollusks that feed on oysters and mussels. They are considered a delicacy that contains a huge amount of substances beneficial to the human body. And so that these substances are not lost during the heat treatment of shellfish, every housewife should know how to cook them correctly.

Beneficial features

Rapana meat contains no fat, only healthy protein, which is much more abundant than in other types of meat. It also contains amino acids, iron, phosphorus, and vitamins. All this gives the human body energy, maintains tone and prolongs youth. Rapana meat is digested very quickly in the stomach and is easily absorbed. It tastes like a combination of squid and pickled mushroom. Since this meat has a beneficial effect on the male body, every housewife should know how to contribute to the health of her beloved man. These mollusks are collected at the bottom of the Black Sea or underwater rocks (there are much more of them there). In addition to delicious meat, shells are also used, from which they make crafts or decorate homes with millet. Small-sized rapan will always be tough, so it is recommended to choose large shellfish, seventy grams each. It is better not to take rapana on the sand, since the grains of sand are practically not completely washed out.

Removing the clam from the shell

Before that, they need to be taken out of the sink. If the shell is not needed, it can be broken, but usually it is left. The mollusk is held by the shell with the left hand, and a sharp jerk is made with the right index finger, which is inserted between its wall and the leg of the rapana. As a result, all contents with a characteristic sound are removed out. This method is good because the back part of the mollusk is separated immediately. This procedure turns your fingers purple, so it is best to wear gloves.

Method No. 2

Method No. 3

This is another way to remove the clam from the shell. In this case, live rapana are frozen in the freezer, which will take about three hours. Once the shell is completely frozen, remove the clams and leave them to thaw at room temperature. Then use a fork to remove them from the shell. The leg and liver are separated from the body of the mollusk and boiled for four minutes.

What do you eat in rapana?

If the entire mollusk has been removed from the shell, this does not mean that all of it can be eaten. Only the front part of it, as well as the liver, is eaten. In this case, the stomach is separated from the body, cut in half, and then the intestine is removed. If the rapana was boiled in the sink, they are taken out, everything is cut out of them, leaving the stem. There should be a black coating left on it. Various delicacies are prepared from the edible parts.

Cooking shellfish

Before how to cook rapana, peeled from the entrails and film, from the edible leg, you need to separate the neck, which is the softest part of the meat. In various restaurants, shellfish are sent to a special machine, which is filled with water and turned on. At the same time, she begins to mix the rapans. Black mucus begins to come out of them. With this method, half the weight of the product is lost. The meat is then rinsed with clean water. If you decide to cook shellfish at home, they are simply thoroughly washed to remove sand and dirt, without removing the black coating. When this work is done, you can move on to the question of. The answer is very simple - they are cooked for about three minutes in boiling water. It is not recommended to overexpose them there, as then the meat will become tough. Shells left over from clams are often polished and opened with varnish. You can also grind them into flour, which can be added to poultry feed.

Cooking secrets

Some people do not like to eat rapana because the shellfish have tough meat. But there are several simple secrets, thanks to which you can find out how to how long should you cook rapana? so that they become soft and tender in taste. First of all, you need to choose the right shellfish. Only large individuals are suitable for food; small representatives of the species will always be tough, no matter how they are cooked. When cooking, it is very important not to overcook the product; it should not be subjected to heat treatment for a long time. There is a proven recipe that makes rapana very tender.

Recipe

Before boiling rapana, they are separated from the shell and washed. How to do this is described above. Then each piece is lightly beaten with a kitchen hammer on both sides. Beat one egg with a fork. Corn flakes are ground in a blender. Each broken piece is rolled on both sides in wheat flour, then in egg and flakes. Fry them in vegetable oil until golden brown. This takes approximately three minutes. The finished dish is quite satisfying and mild in taste.

Cooking frozen shellfish

Some housewives buy them for later preparation of various dishes, while others freeze them themselves in order to enjoy delicious dishes at the right time. Rapanov can also be frozen. To do this, they are cleaned from the shell, the meat is separated and boiled for three minutes. They are then removed, cooled and frozen in containers or bags for later use. After defrosting, such meat must be cooked again. If rapana is bought in a store, after defrosting it is necessary to boil it for several minutes, and then prepare various dishes from it.

Fried clams

We already know. Now let's look at how they can be used. After the shellfish have been boiled, they are cut into pieces (if they are large) so that the piece fits in the mouth. Pour oil into a frying pan and fry finely chopped onion. Then add the shellfish and fry until all the liquid has evaporated. After this, fry for another four minutes. You can also add cauliflower or kohlrabi to the pan to make the dish more delicious. All the contents of the frying pan are salted, peppered, and simmered until cooked.

Rapana in mayonnaise

How long to cook rapana, we already know. When they are ready, their meat is chopped very finely. Onions are fried in a frying pan, seasonings, chopped shellfish meat and mayonnaise are added. All this is simmered for about ten minutes, periodically testing the rapanov for readiness. It is very important to catch the moment when they become soft. Then they are immediately removed from the heat. Otherwise, they will be tough, and nothing can be done about it. The taste of this dish is reminiscent of squid.

Spicy shellfish

You can prepare many dishes from rapana. Let's give another recipe.

Ingredients:

500 grams of rapan meat;

200 grams of onion;

100 grams of lingonberries;

100 grams of sour cream.

Cooking algorithm:

Before cooking rapana, you need to remove it from the shell, separate the edible parts from the inedible, and boil them. Peel the onion, chop finely and saute for several minutes in oil. The meat is cut into strips, placed in a frying pan, seasoned with salt and spices, sour cream is added and simmered for about three minutes. Pour boiling water over the lingonberries and transfer them to the shellfish, continue to simmer for a few more minutes. The finished dish is decorated with herbs and served hot, divided into portions.

Pickled rapana

These shellfish can be a good snack, for example, with beer. You can simply boil them in salted water, or you can marinate them. In the second case, the dish turns out to be unusual and spicy.

Ingredients:

100 grams of shellfish;

20 grams of onion;

Seasoning for fish.

Preparation:

The onion, along with the shellfish taken out of the shells, are cut into strips, poured with the juice of one lemon, and sprinkled with seasoning. All this is mixed well and sent to a cold place for one day. The finished dish is served with beer.

Baked rapana

This dish can be served not only to your household, but also to guests as a highlight of the festive table.

Ingredients:

Rapana with shell;

100 grams of mayonnaise;

2 cloves of garlic;

50 grams of grated hard cheese;

Preparation:

The shellfish and shellfish are boiled in salted water for four or five minutes, the water is then drained, and the shellfish are cooled. Use a fork to remove the meat from the shell, remove the stomach, and send the snail back into the shell. Mayonnaise is mixed with crushed garlic, the mixture is spread on the shellfish and sprinkled with cheese. The snails are placed on a baking sheet and placed in the oven for fifteen minutes at low temperature. The finished snails are beautifully laid out on a large dish and served.

In Russia, the price for one kilogram of frozen shellfish is about eight thousand rubles. The taste of rapan is like something between mushrooms and squid. These mollusks appeared in the waters of our country in the forties of the last century; previously they lived only in the Sea of Japan. In the Black Sea, rapan grows many times faster, but because of its presence, mussels and oysters began to disappear there.

It is very important not to overcook rapana, as its meat then becomes “rubbery”. Dishes made from these shellfish are used as appetizers; rapans are marinated, fried, added to salads and vegetables. Boiled rapana is stored frozen for a long time; in the freezer it can last up to six months.

Rapana is a low-calorie product; they are often recommended to be consumed when there is a lack of vitamins and microelements, since this mollusk contains iron, sodium, magnesium, calcium, phosphorus, and iodine. When cooked, rapan retains most of the beneficial substances. Undoubtedly, for many, rapana is unfamiliar in home cooking and most of us do not know how to cook rapana. Today we will talk about the most popular dish made from rapan - shish kebab, cooked on the grill.

Ingredients for preparing rapan shish kebab :

Fresh frozen rapana – 1 kg

Onion – 1 onion

Sour cream – 200 grams

Salt – 10 grams

Pepper – 3 grams

Lemon – 1 pc.

How to cook rapana on the grill?

To prepare shish kebab you will need rapana. There are practically no fresh rapana on the shelves, so it is better to immediately take fresh frozen ones. The seafood must be placed in a deep bowl and allowed to defrost at room temperature for 1 hour. The defrosting water must be constantly drained.

Put the water on the stove and add a little salt. Bring it to a boil. Transfer the rapana to boiling water and boil for 2-3 minutes. Remember, if you do not keep track of the time, the product will be spoiled. The rapana will become very stiff and will stretch like rubber. Take out the boiled clam and let it cool a little.

Prepare the sauce. To do this, mix sour cream, salt, pepper and onion in a deep bowl. The onion must be grated on a fine grater. Add the finished mixture to the rapana and mix well.

Let the shish kebab brew for 1 – 1.5 hours.

Carefully thread the rapana onto a skewer. It is better to dress seafood tightly one to one, so it will not get burned.

Transfer the kebab to the grill and fry for 2 - 3 minutes on each side. The main thing is not to overcook, otherwise the rapana may burn.

The finished rapan shish kebab can be served immediately. To improve the taste, you need to sprinkle lemon juice on the kebab, this will reveal new notes of taste and aroma.

The total cooking time for rapans is 3 hours. Number of servings – 8.

Bon appetit!