Snail Two Ways! (Parsely butter And White Wine Infused Nigerian Peppersoup)

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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