INGREDIENTS

INSTRUCTIONS

Serves 6 to 8.
1.  There is a small membrane, known as an operculum, at the opening of
each snail.  Use a toothpick to remove this membrane and it will come off
easily.   2.  Place the snails in a basin and rinse thoroughly with cold
water.  Drain and rinse once more in cold water that contains a generous
amount of salt.
Rinse once more in cold water before cooking.
3.  Add four quarts of cold water to a kettle and add the snails and
about three tablespoons salt.
Bring slowly to a boil and simmer six minutes, stirring occasionally. 4.
Meanwhile, place the garlic and one teaspoon of salt in a small, heavy
bowl.  Crush the garlic with a pestle or the back of a heavy spoon to make
a paste.  Add the oil, pepper (to taste), lemon juice, and six tablespoons
cold water.
Stir with a whisk to blend.   5.  Drain the snails and serve hot with the
sauce cold.   Note:  To eat the snails, pull out the meat with a pick and
dip them one at a time in the sauce. The whole snail may be eaten, although
the most fastidious prefer to skip the soft after end of the meat, which is
the digestive tract.
[From "The New York Times International Cookbook."]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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