http://www.theworldwidegourmet.com/?action=recette_show&id=1212&lg=enLapas e Caramujos de Esacabeche
These are found everywhere in grocery stores, sold in jars, and served in various salads or rice dishes.
Wash the limpets; open the shells;
poach for a few seconds in boiling water; immediately run under cold water to stop the cooking;
drain; sprinkle with salt and let rest overnight;
wash the limpets to remove the excess salt.
Cover with the following marinade:
300 ml (1 1/4 cups) olive oil
100 ml (6 tbsp.) grape vinegar
2 bay leaves
1 clove of garlic, crushed and minced
peppercorns, whole or freshly ground
small hot chilies, cut into thin strips
Consume within a few days or else pack in jars, using the same sterilization process you would use for canning or pickling.
With a name like yours you should not worry about the flavour of food!
I would rather dine at Le Grecos off the Grande Place (or even El Grecos if I was flush) or have a Salade Niceoise in the Shallop D'or, than go down Rue Marche aux Herbe for a bucket of moules...
And a Steak au poivre verte creme in La Maison Rose knocks spots of either, especially when followed with a Dame Blanche....
Ah the good old days in Brussels..... please excuse my spelling - I cant even spell in English never mind French and as for Flemish.....