*  Exported from  MasterCook  *
 
                          SNAILS, PORTUGUESE STYLE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Small snails
    1       tb           Olive oil
    1       sm           Bunch dry oregano
    1                    Laurel leaf
    1                    Garlic clove, minced
    1       sm           Onion, peeled, quartered
                         Sal & pepper
                         Piri-piri peppers
 
   Try to obtain snails about 1/2″ diameter. Starve them
   for 3 or 4 days to get
   rid of any toxic herbs they may have ingested. Wash
   snails in running water till all the slime is gone.
   Place them in a large pan and cover with water (2″ or
   3″ above snails). Add all the other ingredients. Cover
   the pan tightly.  Heat the water over a very slow fire
   so that snails have time to extend heads outside
   shells.
   
   Let boil slowly  for the first hour. Skim and simmer
   for another hour, Skim again and serve  warm in
   saucers, with a little of the cooking liquid. Use
   toothpicks or pins to extract snails from shell.  Dip
   small pieces of bread in the cooking liquid.
   Refrigerates well - use  any leftovers within a
   week. Suggested wines: Portuguese Vinho Verde, or a
   dry white wine.
   
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