1st - Go buy some snails. Get some good size guys - you don't want to skimp on these. I picked up 2kilos for just about 13euros. Not a bad deal.
2nd - Get them out of the shell. I sharpened a chopstick to a po
int, stuck it in the snail and then just pryed them out. Get the point deep down into the shell for the best chance of pulling them out clean the first time.
After you pull them out - remove the squirly part - you don't want to eat this...
3rd - Clean them. Best method that I came across was to submerge in vinegar and then rinse. Do this three times.
4th - Cook them according to your recepie if that's your style. My next step, though, was to marinate them in red wine for a good hour or so.
5th - I chopped up cilantro, garlic and onions. I then tossed the chopped goods into my drained and waiting snails with about 3/4 cup of olive oil, salt and pepper in a glass dish. Next I tossed the mix into a preheated oven (210C) and cooked them for about twenty minutes.
6th - Served them on bulger with some kind of brown, mushroom sauce that I mixed up. It looks pretty good in the pics and people seemed to enjoy it. For dessert we had this AMAZING white mousse that two of our bestest buds brought over for dinner.
