Bebbux bl-aljoli (Maltese Snails in Garlic Sauce)

Ingredients

• 500g (1.1 lb) snails 500g (1.1 lb) snails
• 4 tablespoons olive oil 4 tablespoons olive oil
• 6 cloves of garlic, minced 6 cloves of garlic, minced
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili flakes (optional) 1/2 teaspoon chili flakes (optional)
• Salt and pepper to taste Salt and pepper to taste
• Crusty bread, for serving Crusty bread, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 10g (Sugars: 1g)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Clean the snails thoroughly, removing any dirt or debris. Rinse them under cold water.
2. 2.
   In a large pot, bring water to a boil. Add the snails and cook for 10 minutes to remove any impurities. Drain and set aside.
3. 3.
   In a separate pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant and golden.
4. 4.
   Add the snails to the pan and cook for 5 minutes, stirring occasionally.
5. 5.
   Sprinkle in the chopped parsley, thyme, dried oregano, paprika, and chili flakes (if using). Season with salt and pepper to taste.
6. 6.
   Reduce the heat to low and simmer for an additional 10 minutes, allowing the flavors to meld together.
7. 7.
   Remove from heat and let the dish rest for a few minutes before serving.
8. 8.
   Serve the Bebbux bl-aljoli hot, accompanied by crusty bread to soak up the flavorful garlic sauce.

Treat your ingredients with care...

• Snails — Ensure that the snails are thoroughly cleaned before cooking to remove any dirt or impurities.
• Garlic — Mince the garlic finely to release its flavors and aroma effectively.

Tips & Tricks

• If you prefer a spicier version, increase the amount of chili flakes or add a dash of hot sauce.
• Serve the Bebbux bl-aljoli with a squeeze of fresh lemon juice for a tangy twist.
• For a richer sauce, you can add a splash of white wine during the cooking process.
• If snails are not readily available, you can substitute them with cooked mussels or clams.
• To make the dish more substantial, you can serve it over pasta or rice.

Serving advice

Serve the Bebbux bl-aljoli as an appetizer or a main course. Provide each guest with a small fork or toothpick to easily pick up the snails. Accompany the dish with crusty bread to soak up the flavorful garlic sauce.

Presentation advice

Present the Bebbux bl-aljoli in a shallow serving dish, allowing the snails to be showcased. Garnish with a sprinkle of fresh parsley or thyme leaves for a pop of color. Serve with warm crusty bread on the side.