far all you brave people!

[bifas 1st darling!]

1 bag of snails from Modelo fish counter washed under cold running water. place in pan and just cover with cold water, on a VERY low heat, heat until all snails have come out of their shells and are dead, ahhhhh Strain. Heat until boiling 1,5 Lts water with 1 chicken stock cube, 4 cloves of crushed garlic, 6 sprigs of oregano or a hand full of leaves, a tblsp of olive oil, a couple of handfulls of rock salt. Add snails and cook for a further 10 mins. serve with bread and butter and lots of beer. Oh, and cocktail sticks or needles to get the snails out.



The big ones can be done the same way

[e-richard]

Droool. I'm coming round for dinner !

Where do the snails come from ? Are they local ?

[Canada]

It has taken them 50 years to come from France, e-richard

[Bruce Wallis]

Well....YOU try swimming the Atlantic

[e-richard]

Well....YOU try swimming the Atlantic

You talking about the Atlantic that separates France from Portugal ?

[Bruce Wallis]

No.......culturally, that is even wider....it's called Spain

[bifas 1st darling!]

well, I get them from Modelo in Lagoa, that's pretty local

[blue]

The locals pick them off the plants along the verges & anywhere there's vegetation, you must have seen them out there with their plastic carrier bags. The Portuguese bars often sell them 'Caracóis' & serve them in little dishes.

[bifas 1st darling!]

If you pick them from the palnts you must keep them for about a week, sometimes longer, in a box or one of those string bags like the ones potatoes come in. This gets rid of any toxins, mustn't leave them for too long though or they'll become too thin (not nice a thin snail ) or die.

[Helen]

When my mother-in-law gets snails from the garden she'll often keep them in a box for a few days, then my 3 year old boy spots them and 'saves them' by setting them free back in the garden!