Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Small snails
1 tb Olive oil
1 sm Bunch dry oregano
1 Laurel leaf
1 Garlic clove, minced
1 sm Onion, peeled, quartered
Sal & pepper
Piri-piri peppers
Try to obtain snails about 1/2" diameter. Starve them
for 3 or 4 days to get
rid of any toxic herbs they may have ingested. Wash
snails in running water till all the slime is gone.
Place them in a large pan and cover with water (2" or
3" above snails). Add all the other ingredients. Cover
the pan tightly. Heat the water over a very slow fire
so that snails have time to extend heads outside
shells.
Let boil slowly for the first hour. Skim and simmer
for another hour, Skim again and serve warm in
saucers, with a little of the cooking liquid. Use
toothpicks or pins to extract snails from shell. Dip
small pieces of bread in the cooking liquid.
Refrigerates well - use any leftovers within a
week. Suggested wines: Portuguese Vinho Verde, or a
dry white wine.
