Tola posted:Mitwah posted:We use to scoop the flesh out of the shells and cook them with butter, garlic and fine leaf thyme and/or fudina. In Montreal, I learned of the name, escargot.
I visit Tortola. BVI often where they have a large Guyanese mandir at Sea Cow Bay and a cricket club. When I walk along the beach I see hundreds of sea shells like the ones fish seller blow in Guyana. But they all have holes on the sides where the conch was removed.
I had the meat in the Bahamas as hors d'oeuvre. 