1-Leave the snails for 5 minutes in a container with a little warm water to give them a chance to wake up.
3-Cook them in cold water with salt; as soon as they start to come out of the shell due to the heat, raise the heat so that the snails die before they can come back in: cook them for half an hour.
4-Place the oil, garlic and chilli pepper in a pan; as soon as the garlic and chilli pepper are browned and, off the heat, mash the anchovies using a fork.
5-Put it back on the heat, pour in the tomatoes, add salt as needed, add the mint leaves, bring to the boil and finally add the snails. Cook on a moderate heat for an hour. Serve.