Bebbux in garlic butter

Bebbux in garlic butter

Ingredients

Serves 8 (as a starter)

• 48 snails
• 227g butter
• 1 small onion, chopped
• 4 cloves garlic
• 1 tin crushed tomatoes
• Handful basil, chopped
• Handful mint, chopped
• Handful marjoram, chopped
• Salt and pepper
• Handful black olives, chopped
• 1 bottle Farsons Lacto (milk stout)
• 1 tbsp tomato paste (kunserva)
• 1 tsp sugar
• 2 tbsp HP sauce
• A few drops Worchestershire sauce

Method

1. Collect snails from the garden at dawn or at dusk and leave them to fast in a container with a secure lid with holes in it for air.
2. Clean the snails well, washing at least twice in very salty water.
3. Put the snails in a colander and dip into boiling water for a minute.
4. Fry the onion and garlic in butter until soft.
5. Add the snails, crushed tomatoes, herbs and black olives.
6. Season with salt and pepper.
7. Add the bottle of stout, kunserva, sugar, HP sauce and Worchestershire sauce and allow to simmer for a one hour.
8. Serve with crusty Maltese bread.