---------- Recipe via Meal-Master (tm) v8.02

     Title: MA'OA AND PAHUA TAIRO (TAHITI)
Categories: Tahiti, Seafood, Ceideburg 2
     Yield: 1 servings

     2    Dozen ma'oa [turbot snails]
          -or pahua [clams]
   500 g  Taioro [juice of grated
          -coconuts, seawater and
          -shrimps]
     3    Onions
     2    Garlic cloves
          Salt and pepper

 Here's an illustrative recipe from "Tahitian Cooking".

 The turbot snails are available around here++in pet stores for
 something like eight bucks a pop!  They might be available in a
 Chinese seafood market for a reasonable price.  I'll check the next
 time I'm up that way.

 The snail of the ma'oa may be extracted from the shell either by
 breaking the shells with a hammer or by boiling them for a few
 minutes if you wish to keep the shells intact.  Wash the snails and
 remove the pocket of black matter.  In the case of the pahua, a
 bivalve, the muscle adhering to the shell should be severed, the
 animal extracted from the shell, and the black matter removed.  Soak
 in fresh water for a few hours. Mix with the taioro, then add the
 chopped onions and garlic plus seasoning. Serve at room temperature.
 [Note that there's no mention of actually cooking the stuff...  S.C.]

 From "Tahitian Cooking", Michel Swartvagher and Michel Folco. le
 editions du pacifique, Papeete-Tahiti, 1980.  ISBN 2-85700-062-6.

 Posted by Stephen Ceideberg; September 13 1992.

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