Bebbux

Ingredients

Snails

• 1 kglive edible land snails
• or 800 g prepared snails from a tin or jar
• coarse salt and flour, for cleaning

To cook

• 1whole head of garlic, sliced
• a large bunch of fresh mint
• 4 tablespoonsolive oil
• 200 mldry white wine
• 2bay leaves
• 1chilli, optional
• salt and black pepper

To serve

• crusty bread
• lemon wedges
• cold beer
• pins or cocktail sticks

Directions

1. Discard any snail that is not sealed and lively. Purging them takes several days. Put the live snails in a large ventilated container. They will try to escape, so the lid must be secure.
2. Continue for at least three days. Rinse the snails in several changes of cold water. Rub them with coarse salt and flour. Rinse them again really thoroughly. Repeat until the water runs completely clear.
3. Discard any snail that does not withdraw when touched. That one is dead and must not be cooked. Put the snails in a large pot of cold water. Bring it slowly up to the boil. Starting cold makes them emerge from their shells.
4. Skim off the grey foam that rises. Boil them steadily for at least twenty minutes. Drain them and discard that water entirely. Rinse them under running water. Heat the olive oil in a wide pan. Add the sliced garlic and cook it gently. Do not let it brown, which makes it bitter. Add the bay leaves and the chilli. Add the boiled snails and turn them in the oil.
5. Pour in all of the white wine. Let it bubble for two minutes. Add a splash of water if the pan looks dry. Cover it and simmer for twenty minutes. Adding the mint is done near the end. Tear a large handful of mint leaves. Stir them into the pan gently.
6. Cook them for the last five minutes only. Season it well with salt and black pepper. Taste the sauce and adjust it. The snails should be firm but tender. Tip the snails and their sauce into a shared bowl.
7. Scatter fresh mint over the top. Pick each snail out of its shell with the pin. Dip it back in the sauce before eating it. Squeeze lemon over them if you like. Cold beer is the traditional drink with them.

Technique

• Rat lungworm infection from raw or undercooked land snails is documented and can be serious, which is why purging and thorough cooking both matter.
• Prepared snails sold in tins or jars have already been cleaned and cooked and avoid that risk entirely.

Substitutions

• Tinned or jarred snails are the safest and easiest option and need only the final cooking.
• Any dry white wine works, and some households use a light beer instead.

Variations

• Some Maltese cooks add tomato for a red sauce.
• A version with more chilli is made for those who want heat.
• Similar snail dishes are eaten in Sicily, Spain and across North Africa.

History

Gathered after autumn rains in the Maltese countryside and eaten as a bar snack with beer.

Frequently asked questions

What is Bebbux?

Bebbux is a snack from Malta: land snails simmered with garlic, mint and wine, picked out with a pin. Gathered after autumn rains in the Maltese countryside and eaten as a bar snack with beer.

How long does Bebbux take to make?

Bebbux takes 20 minutes plus days of purging of preparation and 45 minutes of cooking. The recipe makes serves 4 as a snack. It is rated hard to make.

What can I substitute in Bebbux?

Yes, within limits. Tinned or jarred snails are the safest and easiest option and need only the final cooking. Any dry white wine works, and some households use a light beer instead.

What is the most important thing to get right in Bebbux?

Discard any snail that is not sealed and lively. Purging them takes several days. Put the live snails in a large ventilated container. They will try to escape, so the lid must be secure.