Cargols de vinya (cargols de bosc)

Instructions

1. Purge the snails for 2 days in a covered colander, rinsing them every day, then soak them for 1 hour in a basin of salted, vinegared water.
2. Rinse them thoroughly under clear water, drop them into a pan of boiling water for 3 minutes, then drain them and remove them from their shells.
3. In a casserole dish, sauté the sliced onion and crushed garlic in the oil over medium heat for 5 minutes.
4. Add the snails, thyme, bay leaves, peppercorns and water, then bring to a gentle simmer.
5. Cover and cook on very low heat for 90 minutes, until the flesh is tender.
6. Adjust the seasoning with salt and serve hot, broth included, with bread.