We put the snails on the Llauna, a small griddle, over a layer of table salt. We tear the membrane and place the snails with the shell in contact with the salt. After five minutes on the fire, they will have come out of the shell. Then we add a generous amount of salt, pepper and olive oil and keep them on the fire.
After 10 minutes, we take them off the fire, wait 30 seconds and flambé them with a little brandy to give them a special touch.
They are usually served with all i oli (olive oil and garlic mayonnaise) or vinaigrette sauce..
Time to eat!