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| What You Need: |
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THE SNAILS
2 pounds fresh snails, in the shell, rinsed well
½ cup yellow cornmeal
3 cups Chicken Stock or use canned
3 cloves garlic, peeled and crushed
½ cup dry white wine
1 teaspoon dried marjoram or oregano
Salt and freshly ground black pepper to taste
THE SAUCE
½ pound butter
Juice of 1 lemon
2 teaspoons Piri Piri
¼ teaspoon instant chicken bouillon
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| How To Cook: |
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THE SNAILS:
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1. Place the snails in a large bowl, cover with fresh water, and stir the cornmeal into the water.
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2. This will help to clean the snails of mud and dirt in their system. Let them sit in this for 1 hour and then drain and rinse them.
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3. Bring the Chicken Stock to a simmer and add the remaining ingredients. Add the drained snails and bring to a boil.
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4. Reduce to a simmer and cook, covered, for about 15 minutes, no longer.
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5. Serve with the broth, good crusty bread and a special sauce with the snails for dipping.
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THE SAUCE:
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1. Melt the butter and add the remaining ingredients.
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2. Heat for a few minutes and serve in little cups along with the snails.
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