Spanish Snails
Instructions:
- 2 dozen snails
- a finely chopped green bell pepper
- 2 ripe tomatoes, peeled, seeds removed, and finely chopped
- garlic to taste (10-30 g is normal)
- 50 g butter
- cayenne pepper, thyme
- salt
- Snails are high up on our list of favourite foods. When you cook them, some fat is required as taste carrier, but they do not have to swim in fat.
- Mix butter, bell pepper, tomatoes and crushed garlic until a smooth paste is obtained, then add spices as desired (but remember, the cayenne pepper is essential!).
- Take four or two ovenproof snail plates (depending on whether they are for 6 or twelve snails each), put one snail in each hole and on top of the snail the buttery paste.
- Cook in a preheated oven at 250 oC until the butter is bubbling and the vegetables are beginning to turn brownish.
- Serve together with toast or baguette, if possible also with a glass of dry, unpasteurised cider from Normandy.