Ma’oa and Pahua Tairo (Mussels and Clams)

Ingredients

• •2 dozen turbot snails or clams
• •500 grams juice of grated coconuts, seawater and shrimp
• •3 onions
• •2 garlic cloves
• •Salt and pepper

Directions

1. 1The snail of the snail 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.
2. 2Wash the snails and remove the pocket of black matter. In the case of the clam, the muscle adhering to the shell should be severed, the animal extracted from the shell, and the black matter removed.
3. 3Soak in fresh water for a few hours. Mix with the juice of grated coconuts, seawater and shrimp, then add the chopped onions and garlic plus seasoning.
4. 4Serve at room temperature.