My mother steady jokes about marrying me off to a snail farmer and I just stand there smiling but deep down I actually imagine that it wouldn’t be such a bad idea as long as he is French and our farm is in Lyon, France. Oooo we have to eat Escargots à la Bourguignon atleast once a week too…..that’s how much I love snails!
One evening, it rained snails on me as she (my mother) and H-Baby each gifted me these delicious creatures. Of course the universe was letting me know it was time for a Snail Cooking Party.
Baked Snails in Parsley Butter
Ingredients
- Unsalted butter (softened)
- Parsley leaves
- Dry white wine
- Garlic cloves
- Salt
- Black pepper
- Dried Oregano leaves
- Fresh rosemary leaves
- Snail shells (properly washed and sterilized)
- Snails (properly washed)
- Crusty bread
Method
- In a bowl, mix together butter, white wine, pressed garlic, salt, black pepper and chopped parsley leaves (I wanted this mix blended but my stick blender decided to embarrass me).
- Cover and leave to rest for about 2 hours.
- Grease baking dish with butter.
- Stuff your snail shells in this order: butter mix, snail, butter mix again and place in dish with a sprig of rosemary.
- Bake the snails for about 10 mins (butter mix will begin to bubble).
- Cut baguette up into thick slices.
- Spread mixture of pressed garlic and butter on bread slices.
- Top with rosemary leaves and Toast in oven for about 3mins.
- Serve baked snails with bread.
Snails in White Wine Infused Nigerian PepperSoup
I was craving Nigerian peppersoup and I had leftover wine from the parsley butter recipe so why not add it to enhance flavor! The end result was a very spicy bowl of yumminess….
Yield: Serves 1
Ingredients
- 1/2 Cup White Wine
- 1 Cup Water
- 2 tablespoons of Nigerian peppersoup spice mix
- 3 pieces of snail
- Bouillon cube (Maggi), to taste
- Black pepper, to taste
- Salt, to taste
- 1 tablespoon of ground crayfish
- 1 Sprig of Rosemary
Method
- Cook snails with water, Nigerian peppersoup spice, bouillon cubes, black pepper and salt for about 10mins.
- Add white wine, crayfish and rosemary sprig (liquid tends to reduce so baste to keep snails moist).
- Cook till sauce reduces by half.
- Cut baguette up into thick slices.
- Spread mixture of pressed garlic and butter on bread slices.
- Top with rosemary leaves and toast in oven for about 3mins.
- Serve soup with bread.
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14 comments
Yummy Yummy 😋 I can’t wait to hav a taste 💃💃keep it up girl 👍💋💋
Awwww Thanks Bimpe 🙏🏽
I won’t mind marrying a lady who farms snails either. My love for those small juicy creatures tho. Awesome write-up and pics!
😂 Hello fellow snail lover 👋 Thanks 🙏🏽
I love escargot. Never tried making it at home or even trying. You’ve inspired me. Now I may!
Ahaaa you really should try….you will be happy you did😬
Great read 👏🏽
Thanks baby 😊😘
Snails🤤🤤…….😍
OK, so where’s the link to the peppersoup recipe! Intrigued by that one…
Ooo It’s in the same post, just below
Thank you 😬
OK, so what makes peppersoup peppersoup is just the spice mix? What does it taste like? It’s not one I’ve come across before.
Ooo yes it’s made with local Nigerian spices….As for the taste, imagine chicken broth with some twist to it 😬
Sounds good!