Snails Portuguese style

snails are washed in various waters until the drool is completely gone. put in a large pan and cover with water (2 or 3 fingers above the curls). add olive oil, oregano, bay leaf, whole garlic, onion cut into quarters, salt, pepper and piri-piri.
bring the pan to a low heat. the heating must be slow to cause the snails' chopsticks to escape. when it boils, the foam that forms on the surface is removed, with the help of a slotted spoon, and the boiling is always smooth (about 2 to 3 hours).
they remain in the cooking liquid until serving time.
they are served hot in individual plates with a little of the cooking broth. they are eaten with the aid of toothpicks or pins.

in portugal, gray and small snails are preferred, but large ones, caught in the vineyards, are also very popular. these are commonly called snails. curls closed by a thin hard film are always preferable; the others will have to "fast" for several days in order to eliminate some toxins from the ingestion of herbs that are harmful to man.