Escargots on Mushroom Caps

40 minutes Prep: 10 minutes Cook: 30 minutes

150 calories per serving view nutrition facts

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18	each	snails
1	each	bay leaf
1	cup	white wine
2	tablespoons	onion	chopped
4	Cloves	garlic	crushed
1	dash	allspice
1	teaspoon	soy sauce
1/4	teaspoon	vegetable seasoning
1/2	cup	butter
3	tablespoons	parsley leaves	chopped
2	tablespoons	scallions, spring or green onions	minced
1/4	teaspoon	nutmeg
18	each	mushrooms	caps

Drop snails into boiling water with bay leaf and let simmer 15 minutes.

Drain in colander and pick meat out of shell.

Remove the fall or the tail end where the snail is attached to the shell.

Wash snails in cold running water.

Set aside.

If you prefer, use canned snails, and rinse in cold water.

In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and vegetable seasoning.

Add snails and cook over low heat 10 minutes.

Remove and drain snails, reserving liquid.

To this liquid add butter, parsley and green onions.

Heat through; add nutmeg. Place mushroom caps in baking dish, top each with a snail, and pour liquid over all, bake at 450 degrees for 7 minutes.

Serve immediately with sliced french bread.

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Serving Size 81g

Amount per Serving

Calories 150 93% of calories from fat