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  Evelyn

  Bebbux with Aljoli
  wash and cook the snails as above.
  When snails are cooked drain and leave to cool for a while.
  When cool, with a tooth pick pull the snails out and remove the back part which is round
  In the meantime prepare the aljoli:
  Turn day old maltese bread into breadcrumbs and add loads of garlic, parsley, and some olive oil, pepper and a pinch of salt. When the bread is ready, mix the snails into the mixture and put in the fridge for a while.
  This is eaten with a fork and not messy at all. Enjoy!

  Posted on 13:14 on 03 April