Spanish snails

"Snails are high up on our list of favourite foods. When you cook them, some fat is must as taste carrier, but they do not have to swim in fat."
Recipe by: memphis

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

2 dozen snails
a finely chopped green bell pepper
2 ripe tomatos, peeled, seeds removed, and finely chopped
garlic to taste (10-30 grammes is normal)
50 g butter
cayenne pepper, thyme
salt

Cooking Preparation of the Recipe:

Proceed as follows:
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.