Stuffed Snails with Maltese Flair

Ingredients

• 24 live snails 24 live snails
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 cup breadcrumbs 1 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 15g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Place the live snails in a bowl of cold water for at least 2 hours to cleanse them.
2. 2.
   In a large pot, bring water to a boil and add the snails. Cook for 10 minutes, then drain and rinse under cold water.
3. 3.
   Using a small fork or toothpick, carefully remove the snails from their shells. Set aside.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
6. 6.
   In a bowl, combine the breadcrumbs, parsley, ground coriander, ground cumin, paprika, salt, and pepper. Mix well.
7. 7.
   Add the breadcrumb mixture to the skillet and cook for 2-3 minutes, until the breadcrumbs are lightly toasted.
8. 8.
   Remove the skillet from heat and let the mixture cool slightly.
9. 9.
   Take each snail shell and fill it with a small amount of the breadcrumb mixture. Place the snails back into their shells.
10. 10.
    Arrange the stuffed snails on a baking sheet and bake for 15-20 minutes, until the breadcrumbs are golden brown.
11. 11.
    Serve the Bebbux mimli hot, with lemon wedges on the side for squeezing over the snails.

Treat your ingredients with care...

• Snails — Ensure that the snails are thoroughly cleaned before cooking. Soaking them in cold water helps remove any impurities.
• Ground coriander — For the best flavor, use freshly ground coriander seeds instead of pre-ground coriander powder.
• Fresh parsley — Finely chop the parsley just before using to retain its vibrant flavor and color.
• Lemon wedges — Squeeze fresh lemon juice over the Bebbux mimli before eating to add a refreshing citrusy touch.
• Breadcrumbs — Opt for coarse breadcrumbs for a better texture in the filling.

Tips & Tricks

• If you can't find live snails, you can use canned snails as a substitute. Just make sure to drain and rinse them thoroughly before using.
• Experiment with different spices and herbs to customize the flavor of the filling according to your taste preferences.
• Serve the Bebbux mimli as an appetizer or as part of a seafood-themed meal.
• Accompany the dish with crusty bread to soak up the flavorful juices.
• If you prefer a spicier version, add a pinch of chili flakes to the breadcrumb mixture.

Serving advice

Serve the Bebbux mimli as a starter or as part of a seafood platter. Arrange the stuffed snails on a decorative platter and garnish with fresh parsley. Provide lemon wedges on the side for squeezing over the snails.

Presentation advice

For an elegant presentation, place the stuffed snails back into their shells after baking. Arrange them on a bed of fresh lettuce leaves or sea salt to mimic the seaside origins of the dish. Sprinkle some paprika or chopped parsley on top for a pop of color.