Search
by Ingredient

Escargots

StarStarStarStarEmpty star

Submitted by lah532

Instead of going to a fancy restaurant, make this dish at home and add some sophistication to your kitchen.

YIELD

6 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

1 237
CUP ML BUTTER
softened
2 3E+1
TABLESPOONS ML SHALLOTS
chopped
2 3E+1
TABLESPOONS ML GARLIC
chopped
2 3E+1
TABLESPOONS ML CHAMPAGNE
or white wine
1 15
TABLESPOON ML WORCESTERSHIRE SAUCE
1 15
TABLESPOON ML PARSLEY LEAVES
fresh, chopped
1 5
TEASPOON ML BRANDY *
1 5
TEASPOON ML LEMON JUICE
½ 2.5
TEASPOON ML SALT
1 1
PINCH PINCH BLACK PEPPER *
36 36
EACH EACH SNAILS *

Directions

Mix, but do not whip, all ingredients except snails. Heat mixture in large skillet. Add snails and simmer 10 to 15 minutes, allowing liquid to cook into snails. Preheat oven to 350℉ (180℃). Put small amount of butter mixture into bottom of each shell. Insert snail using end of fork. Top with additional butter mixture. Continue until all shells are filled, placing them in flat baking dish as they are completed. Pour remaining butter mixture over snails and heat until bubbling, about 10 minutes.

* not incl. in nutrient facts Arrow up button

Comments


Eric

Ty, Nice we all liked it.

 

 

Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 300 92% from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 19g 97%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 445mg 19%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 21% Vitamin C 4%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

    Email this recipe