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Snails in Garlic Butter Recipe
|Freshly chopped parsley||2 Tablespoon|
|Garlic||3 Clove (15 gm), peeled and crushed|
|Shallots||2 , peeled and finely chopped|
|Butter||1⁄2 Pound (250 Gram, 2 Sticks)|
|Freshly ground black pepper||To Taste|
|Canned snails||48 , cleaned shells (Tinned, 4 Dozen)|
Serving size: Complete recipe
Calories 2353 Calories from Fat 1751
% Daily Value*
Total Fat 191 g293.7%
Saturated Fat 116.6 g582.9%
Trans Fat 0 g
Cholesterol 2244.2 mg
Sodium 2404.6 mg100.2%
Total Carbohydrates 29 g9.7%
Dietary Fiber 14.7 g58.7%
Sugars 0.5 g
Protein 136 g272.4%
Vitamin A 202.1% Vitamin C 81.3%
Calcium 145.7% Iron 89.8%
*Based on a 2000 Calorie diet
Work this into the butter with a fork, and season with salt and pepper.
Chill in refrigerator.
Put a little knob of the seasoned butter in each shell.
Add snail to each, then fill with more butter until crammed full.
Put stuffed shells, with open ends facing up, in ovenproof dishes (better still, if you can get them, special plates designed for escargots).
Cook in a fairly hot oven for 7-10 min.
Serve straight from oven, with fresh French bread to mop up the delicious juices.