Preparation:

Prepare Snails: Add 2 tablespoons salt and 1/2 cup vinegar to a large pot of cold water. Add snails, stir until completely covered with foam, drain. Repeat this procedure 3-4 times until there is no more foam. Wash snails under cold running water until free from salt and vinegar. Put them in a pan with cold water to cover and set aside. Meanwhile, prepare the sauce: Saute garlic lightly in olive oil, add tomatoes, salt and pepper and let simmer for 10 minutes. Add water and mint leaves; simmer 15 minutes. Sauce should be thin and enough sauce to cover snails. Drain water from snails. Let snails breathe and start to poke heads out of shells. As snails emerge from shells drop into simmering sauce. Stir and simmer slowly for 30 minutes. Add a little water, if needed. Serve snails in their shells with snail picks or extra large safety pins. Enjoy with lots of fresh baked crusty bread.
Per Serving (excluding bread): 224 Calories (37.1% from fat); 10g Fat (1g Sat, 7g Mono, 1g Poly); 11g Protein; 27g Carbohydrate; 5g Dietary Fiber; 20mg Cholesterol; 1085mg Sodium.  Food Exchanges: 1/2 Lean Meat; 4 1/2 Vegetable; 2 Fat.

Variation: 1 medium onion, diced, 1/2 teaspoon basil, oregano and parsley, (omit mint). Saute onion with garlic and add the above spices to the tomato sauce. Serve with side dish of COLAVITA Pasta, crusty Italian bread and a salad.