Snails Mallorcan style

Ingredients

• 1.5 kg snails, in their shells

• 1  large white onion

• 2  large ripe tomatoes

• 2 garlic cloves

• Fennel leaf 

• mint

• marjoram 

• thyme

• 1 bunch Parsley

• 1 cup aged white wine

• 1 cup olive oil

• 1 clove

• Black pepper

• Salt

• Water

Method

1. Thoroughly wash the snails and discard any dead ones. Arrange the herbs across the bottom of a saucepan and place the snails on top.

2. Cover with water and heat gently. Once the snails have emerged from their shells, add salt and cook for 45 minutes.

3. Separately chop the onion, garlic and tomatoes. Cook them slowly in the olive oil until thoroughly softened into a concentrated sofregit.

4. Remove the cooked snails from their cooking liquid.

5. Chop some parsley, add it to the sofregit, increase the heat and stir well.

6. Combine the snails, sofregit, wine and black pepper. Check the salt. Continue cooking until the wine reduces.