Snail Stuffed Potatoes
Snail Stuffed Potatoes
Ingredients
- 24 baby new potatoes, washed
- 1/3 cup (75 ml) salted butter, softened
- 1/4 cup (60 ml) fresh cilantro, finely chopped
- Grated zest and juice of 1 lime
- Tabasco sauce, to taste
- 3 tablespoons (45 ml) fresh chives, chopped
- Salt and pepper
- 24 snails (1 can (125 g)), well rinsed and drained
Instructions
- Cook the potatoes in salted boiling water. Drain and cool. With a melon baller, remove a little ball of flesh from each potato. If necessary, cut a thin slice of the base of the potatoes so they are stable on the baking sheet.
- Preheat the oven to 180 °C (350 °F).
- In a bowl, whisk together the butter, cilantro, lime zest and juice, Tabasco and chives until smooth. Season with salt and pepper.
- Push a snail in each potato. Top with cilantro butter to close the cavity. Place on a baking sheet.
- Bake for about 10 minutes. Serve warm.
Snail Stuffed Potatoes