Step-by-step method:

Place a pan over the hob, with plenty of water, a good pinch of salt, bay leaves, thyme, pepper and a dash of olive oil. Before you switch on the hob, add the sea snails, as cold water helps to keep them from shrinking and draws them out of their shells, making it easier to eat them after they have been cooked.

Leave it to boil for 20 minutes and drain it afterwards, and while you leave it to cool down, prepare the olive-paste seasoning as follows:

Place in a bowl and thoroughly mix two tablespoons of olive paste, the anchovy fillets and the finely chopped oregano. All you need to do after that is add a few drops of Modena vinegar and enough olive oil for the amount of seasoning you wish to have.

Another alternative sauce for eating them with is a French vinaigrette, with a dash of chopped garlic, half a tablespoon of Dijon mustard, 30 ml of white vinegar and 90 ml of olive oil. Mix thoroughly and place it in the fridge. Before you take it out to put on the table, give it a good mix once again and, if you want, you can add a few spicy herbs, such as wild leek.