Snails Menetrel / Escargots a la Menetrel

35 minutes Prep: 25 minutes Cook: 8 minutes

660 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	pound	butter
1/2	cup	parsley leaves	chopped
1	tablespoon	garlic	crushed
3	tablespoons	shallots	chopped
12	canned	anchovy fillets
1	tablespoon	salt
1	teaspoon	black pepper
1	tablespoon	quatre-epices
100	each	snails	canned
1/2	cup	white wine	optional
2	cups	bread crumbs	fresh, white

Directions

Make snail butter by working the butter with a mixture of chopped parsley, garlic, shallots and anchovy fillets.

Season with the salt, pepper and spice, then work through a fine sieve.

(Quatre-epices is a plant from the Antilles (West Indies) whose fruit is at the same time reminiscent of pepper, cinnamon, nutmeg and clove).

Place a piece of butter the size of a bean inside each snail shell.

Add the snail, then close up the shell with some more butter, pressing it down firmly.

Arrange the snails on a dish and moisten with the wine if liked.

Sprinkle with the breadcrumbs and bake in a hot oven for 8 minutes.

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Categories this recipe belongs to

Appetizers

Nutrition Facts

Serving Size 162g

Amount per Serving

Calories 660 74% of calories from fat

	% Daily Value*
Total Fat 54.0g	83%
Saturated Fat 31.0g	155%
Trans Fat 0.0g
Cholesterol 179mg	60%
Sodium 3875mg	161%
Total Carbohydrate 21.0g	7%
Dietary Fiber 1.0g	6%
Sugars 2.0g
Protein 24.0g	48%

Vitamin A	36%		Vitamin C	9%
Calcium	23%		Iron	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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