Snail Stuffed Potatoes

Name: Snail Stuffed Potatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 24
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

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Preparation 20 MIN

Cooking 25 MIN
Makes 24

Ingredients
Preparation

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

Preparation

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

Ingredients

Preparation

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