Stuffat tal-Bebbux
A traditional Maltese snail stew slow-cooked with garlic, red wine, tomato, and herbs until rich and deeply flavoured.
Ingredients
- 1 kg cleaned snails (purged and washed)
- 3 tbsp olive oil
- 1 large onion (150g), finely chopped
- 5-6 cloves garlic, sliced
- 400g chopped tomatoes (fresh or tinned)
- 2 tbsp tomato paste
- 120ml red wine
- 1 bay leaf
- 1 tsp dried marjoram or mint
- Small handful fresh parsley, chopped
- Salt and black pepper to taste
- Optional: pinch chilli flakes
Instructions
- Prepare the snails: If using fresh snails, ensure they have been properly purged and cleaned. Rinse thoroughly in salted water and vinegar, then rinse again. Parboil the snails in water for 10 minutes, then drain and set aside.
- Build the base: Heat olive oil in a heavy pot over medium heat. Saute onion for about 5 minutes until soft. Add garlic and cook gently without browning.
- Add tomatoes and wine: Stir in chopped tomatoes and tomato paste. Pour in red wine and let it reduce for 2-3 minutes. Add bay leaf, dried herbs, salt, pepper, and chilli flakes if using. Simmer for 10 minutes.
- Add snails: Add parboiled snails to the sauce. Cover partially and simmer gently for 45-60 minutes, stirring occasionally. The sauce should thicken and coat the snails well.
- Finish: Remove bay leaf, stir in fresh parsley, and adjust seasoning.
Stuffat tal-Bebbux is a traditional Maltese snail stew, especially popular during village feasts and in rural communities. It is slow-cooked with garlic, wine, tomato, and herbs until rich and deeply flavoured.
How to Serve
- With crusty Maltese bread (essential for dipping)
- In small bowls during village festas
- With a toothpick to extract the snails
Traditional Notes & Tips
- Snails were historically considered humble rural food
- A strong garlic flavour is typical
- Some families add potatoes to the stew