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  • 4servings

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B9, C, D, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Garlic Butter

  2. 1 Shallot - finely chopped (medium)

  3. 1 cup 146g / 5.1oz Garlic clove - finely chopped (large)

  4. 3/4 cup 148g / 5 1/5oz Softened butter - (1 1/2 sticks)

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/4 teaspoon 1 1/3ml Freshly-ground white pepper

  7. Snails

  8. Salt - to taste

  9. 1/4 cup 49g / 1.7oz Butter - (1/2 stick)

  10. 1 cup 146g / 5.1oz Shallot - chopped (large)

  11. 1 tablespoon 15ml Finely-chopped onion

  12. 1 teaspoon 5ml Minced garlic

  13. 2 Snails with their shells - (4 1/2 oz ea)

  14. 1/3 cup 48g / 1.7oz Finely-chopped parsley

  15. 2 tablespoons 30ml Dry white wine

  16. 1 tablespoon 15ml Brandy

  17. Garlic Butter - (see above)

Instructions Jump to Ingredients ↑

  1. For the Garlic Butter: Combine the shallot, parsley, garlic, butter, salt and pepper in a bowl.

  2. For the Snails: Heat the oven to 350 degrees. Line a rimmed baking sheet with salt.

  3. Cook the butter, shallot, onion and garlic in a skillet over medium heat until the shallot and onion are softened, 4 to 5 minutes. Add the snails and chopped parsley, then add the wine and brandy, allowing the mixture to simmer slowly for 5 to 8 minutes.

  4. Take a shell and add a little Garlic Butter, then insert the snail, then add more garlic butter to cover the snail. Repeat with all shells. Place the escargots on the baking sheet or in an escargoterie, and bake for 15 minutes.

  5. This recipe yields 4 servings.

  6. Each serving: 188 calories ; 760 mg sodium; 31 mg cholesterol; 13 grams fat; 7 grams saturated fat; 3 grams carbohydrates; 13 grams protein; 0.44 gram fiber.

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