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Add a photoServings: 4
Ingredients
- 12 Tbsp. (180 ml) unsalted butter
- 1 1/2 Tbsp. (23 ml) finely minced shallots
- 1 Tbsp. (15 ml) finely minced garlic
- 1/2 Tbsp. (8 ml) finely minced parsley
- 2 tsp (10 ml) salt
- 1/2 tsp (2 ml) freshly grnd pepper
- 24 x canned snails*, rinsed and liquid removed
Directions
- *Canned escargots (snails) can be bought, complete with empty shells for serving, in most supermarkets in the US.
- In a small bowl mix the butter, shallots, garlic, parsley, salt and pepper till the butter is soft and the ingredients are thoroughly combined. Put about 1/4 Tbsp. (4 ml) of the butter in each shell, followed by a snail, and then another 1/4 Tbsp. (4 ml) of butter. Place on individual oven-proof serving dishes and bake in a 400F (200C) oven for 10 to 15 min, till the butter begins to bubble. Serve with crusty French bread (baguette) for sopping up the sauce.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 4 servings | |
| Calories 316 | |
| Calories from Fat 308 | 97% |
| Total Fat 35.04g | 44% |
| Saturated Fat 22.19g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 1202mg | 50% |
| Potassium 35mg | 1% |
| Total Carbs 1.39g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.05g | 0% |
| Protein 0.61g | 1% |
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