Snails, Sicilian Style

Directions

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 3 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.