Moroccan Spicy Snails

Moroccan snails are small, with cream and white striped shells.


I give you method for washing snails.

Wash them 6 times in plenty of fresh water and the 7th time in salted water,

2 handfuls of salt to 10 pints water. This last wash should be clear of any slime.

Mix in large pan:
½ tsp salt

1 tbsp thyme

1tbsp wild mint

2 tbsp caraway

2tbsp Spanish aniseed

2 fresh bitter orange peels

4 whole hot peppers

1 sprig fresh mint

6 pint water


Method:
1. Boil for 10 or 15 min over medium heat before dropping in 4 lbs snails.

2. There is no old cook in Morocco, who would drop in the snails without sticking out her tongue and plunging a knife into the water, in accordance with an old superstition.

This incantation, it seems, is supposed to stop the snails curling up in the bottom of their shells thus making it very difficult to get them out.

3. Leave to cook for two hours over medium heat. Reduce the sauce and eat hot or cold.