Heres an illustrative recipe from "Tahitian Cooking". The turbot snails are available around here++in pet stores for something like eight bucks a pop! They might be available in a Chinese seafood market for a reasonable price. Ill check the next time Im up that way. The snail of the maoa may be extracted from the shell either by breaking the shells with a hammer or by boiling them for a few minutes if you wish to keep the shells intact. Wash the snails and remove the pocket of black matter. In the case of the pahua, a bivalve, the muscle adhering to the shell should be severed, the animal extracted from the shell, and the black matter removed. Soak in fresh water for a few hours. Mix with the taioro, then add the chopped onions and garlic plus seasoning. Serve at room temperature. [Note that theres no mention of actually cooking the stuff... S.C.] From "Tahitian Cooking", Michel Swartvagher and Michel Folco. le editions du pacifique, Papeete-Tahiti, 1980. ISBN 2-85700-062-6. Posted by Stephen Ceideberg; September 13 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (838g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||0 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 169.5mg||6 %|
|Potassium 512.4mg||13 %|
|Total Carbohydrate 33.3g||10 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 27.6g|
|Protein 4.1g||6 %|
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Calories per serving: 143
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