Ingredients
-
2
-
-
-
2
-
1/4
-
-
1/2
-
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
There Is a Small Membrane, Known as an Operculum, at the Opening of Each Snail. |
|
2
Done
|
Use a Toothpick to Remove This Membrane and It Will Come Off Easily. |
|
3
Done
|
Place the Snails in a Basin and Rinse Thoroughly With Cold Water. |
|
4
Done
|
Drain and Rinse Once More in Cold Water That Contains a Generous Amount of Salt. |
|
5
Done
|
Rinse Once More in Cold Water Before Cooking. |
|
6
Done
|
Add Four Quarts of Cold Water to a Kettle and Add the Snails and About Three Tablespoons Salt. |
|
7
Done
|
Bring Slowly to a Boil and Simmer Six Minutes, Stirring Occasionally. |
|
8
Done
|
Meanwhile, Place the Garlic and One Teaspoon of Salt in a Small, Heavy Bowl. |
|
9
Done
|
Crush the Garlic With a Pestle or the Back of a Heavy Spoon to Make a Paste. |
|
10
Done
|
Add the Oil, Pepper (to Taste), Lemon Juice, and Six Tablespoons Cold Water. |
|
11
Done
|
Stir With a Whisk to Blend. |
|
12
Done
|
Drain the Snails and Serve Hot With the Sauce Cold. |
|
13
Done
|
Note: to Eat the Snails, Pull Out the Meat With a Pick and Dip Them One at a Time in the Sauce. |
|
14
Done
|
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. |
