Stuffed Snails with Dorset Twist

Ingredients

In this adaptation, we incorporate the flavors and ingredients of Dorset cuisine into the traditional Maltese dish. The original Bebbux mimli typically uses Mediterranean herbs and spices, while our version incorporates locally foraged wild garlic, giving it a distinct Dorset twist. Additionally, we use locally sourced cheese and breadcrumbs to enhance the flavors and textures of the dish, adding a touch of Dorset's culinary heritage. We alse have the original recipe for Bebbux mimli, so you can check it out.

• 24 snails, cleaned and shells removed 24 snails, cleaned and shells removed
• 1 cup (100g) breadcrumbs, preferably made from locally sourced bread 1 cup (100g) breadcrumbs, preferably made from locally sourced bread
• 1/2 cup (50g) Dorset cheese, grated 1/2 cup (50g) Dorset cheese, grated
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh thyme, finely chopped 2 tablespoons fresh thyme, finely chopped
• 2 tablespoons fresh wild garlic, finely chopped 2 tablespoons fresh wild garlic, finely chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 20g (2g sugars)
• Protein: 15g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the breadcrumbs, grated Dorset cheese, parsley, thyme, wild garlic, olive oil, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Take each cleaned snail and stuff it with a small amount of the breadcrumb mixture. Press gently to ensure the filling stays in place.
4. 4.
   Place the stuffed snails on a baking tray and bake in the preheated oven for 15-20 minutes, or until the snails are cooked through and the filling is golden brown.
5. 5.
   Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Dorset cheese — Use a local Dorset cheese such as Dorset Blue Vinny or Dorset Red. These cheeses have a unique flavor that complements the dish perfectly.
• Wild garlic — If wild garlic is not available, you can substitute it with regular garlic cloves. However, the distinct flavor of wild garlic adds an extra dimension to the dish.

Tips & Tricks

• If you can't find fresh snails, you can use canned snails as a substitute. Just make sure to drain and rinse them thoroughly before using.
• Serve the stuffed snails with a side of crusty bread to soak up the delicious juices.
• For an extra burst of flavor, drizzle the stuffed snails with a squeeze of fresh lemon juice before serving.
• If you prefer a stronger cheese flavor, you can use a mature cheddar or a Dorset Blue Vinny with a more pronounced taste.
• Experiment with different herbs and spices to customize the filling according to your taste preferences.

Serving advice

Serve the Stuffed Snails with Dorset Twist as an appetizer or as part of a tapas-style meal. Arrange them on a platter and garnish with fresh parsley or thyme sprigs for an elegant presentation. Provide small forks or toothpicks for easy enjoyment.

Presentation advice

To elevate the presentation, serve the stuffed snails on individual small plates or in snail-shaped dishes. Sprinkle some freshly chopped herbs on top for a pop of color. Accompany the dish with a slice of lemon or a small bowl of aioli for dipping.