Snails in Mint and Orange Broth, Jaén Style (Caracoles con caldillo)

Time: 30 min2 servingsapprox. 210 kcal / serving (estimated)approx. 7 g protein / serving

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Method

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If using live snails, clean them thoroughly: rinse in alternating salted water, then salt-and-vinegar water, about seven times in total, until their slime is gone. With store-bought, pre-cooked snails this step can be skipped.
Put the snails in a pot of water and heat over very low heat until they come out of their shells, then raise the heat so that they all come out completely.
Pour off the water and replace it with fresh, clean water.
Add the orange zest, mint, hot pepper and salt.
Continue cooking over low heat until the flavors come together - the result should be mildly spicy and strongly minty.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Caracoles con caldillo (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.