Snails Sicilian Style Recipes

SNAILS, SICILIAN STYLE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.