Salad: ½ cup (84 g) dry quinoa (red or white) 1 cup (240 ml) vegetable stock (or sub water, but it will have less flavor) 5 ounces (142 g) mixed salad greens ½ cup (70 g) roasted unsalted hazelnuts ½ cup (80 g ) blueberries
Dressing: 1 Tbsp (15 ml) grape seed oil 2 shallots, minced (or sub ½ cup sweet yellow onion) 1/3 cup (80 ml) balsamic vinegar 1 Tbsp (15 ml) maple syrup 1-2 Tbsp (15-30 ml) olive oil Pinch each salt and pepper 1/3 cup (53 g) blueberries
Description: Butter-soaked snails cooked to perfection.
Game ingredients: Snail, Garlic
This recipe restores 225 energy and 90 health. It gives a +2 Fishing bonus and can be obtained from Willy. It sells for 125g.
Difficulty: Easy, 30 minutes. Serves 4.
You can’t get snail shells where I live (tiny lil town in northern British Columbia) so this recipe is without the use of shells.
-115g can of snails (about 40 snails) -1 cup butter (not margarine) -½ teaspoon salt -½ teaspoon pepper -1 large clove of garlic -1 green onion (also called shallots) -1 teaspoon lemon juice -Dried parsley or tarragon (to taste)
Preheat the oven to 350°F.
In a bowl, combine the salt, pepper, lemon juice, and parsley/tarragon. Finely chop up the green onion and garlic and add those as well.
Drain the water from the can of snails and rinse them. Melt the butter in a frying pan on medium heat, and add the contents of the bowl into the frying pan once it’s ready. Let the garlic-herb mixture cook for 2 minutes and then add the snails and sauté them for 3 minutes.
Pour the snails and the butter mixture into a small casserole dish and bake in the oven for 15 minutes.
Once they’re done, transfer the snails to a snail dish or ramekins, pouring a few spoonfuls of butter over top.
Serve while they’re hot. Despite their appearance, they’re actually pretty good. Snails themselves don’t have a whole lot of flavour so the butter mixture really improves the taste.