Baked Snails with a Garri Crust

Snails are my latest obsession, can you tell?

Well, they are in season so…yes, go for it I say to myself.

Do new things. Embrace new combinations and textures.

One. Slice them and place in pretty dishes. Don’t worry too much about whether or not you have enough snails. No one ever has enough snails. Ever. Move on. Don’t cry.

By now, you should have the scent leaf sauce/dip in your rotation.

Two, ladle spoonfuls of your gorgeous green dip over the snails. Stop. Stare. Admire some.

And then, in a move not unusual, do three.

Three. The topping of garri. A desire to create a crust urging you on. That’s three, garri gripped and falling through clenched palms lie hot sand. On a beach.

Four. Not much to do now. Flick off the last of the garri and get ready for five. The oven-going.

There will be no picture of six because it went down bellies faster than I could say six. Plus, too long in the oven, a reluctance to serve to guests and all sorts took it away.

Till the reviews came back. Full of yum and nice and great and amazement and ‘You can do this with snails’? And so seven. Was born.

To complete the cycle.

The snails were soft but not mushy and flavourful – the herbs worked so well. Imagine this, for you who are familiar with l’escargots, that this green is snail butter. Of butter and herbs and aromatics.

Definitely a keeper. 

What is your favourite way to eat snails?[wpurp-searchable-recipe]Baked Snails with a Garri Crust – – – [/wpurp-searchable-recipe]