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Ingredientes
- 4 dozen cooked snails with their empty shells (canned snails or possibly snails which you have already cooked in a court bouillon)
- ½ lb (25g) of soft butter
- 4 minced cloves of garlic
- 1 minced shallot
- ½ bouquet of flat parsley, finely minced
- Fine salt and pepper
Direcciones
- Cream butter in bowl so which it is easy to combine with other ingredients
- Add in garlic, shallot and parsley
- Salt and pepper
- Mix well to obtain a uniform butter. You can also do the job in the blender.
- Drain snails
- Place 1 knob of butter in each empty shell
- Place 1 snail in each shell and seal with butter
- Arrange snails in a special snail plate with open ends up
- Cook plates in preheated oven at 410°F (210°C) for 5 - 10 min. They are ready when the garlic butter starts to bubble.
- Serve with bread to soak up the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 4 servings | |
| Calories 410 | |
| Calories from Fat 404 | 99% |
| Total Fat 46.0g | 57% |
| Saturated Fat 29.13g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 327mg | 14% |
| Potassium 24mg | 1% |
| Total Carbs 0.9g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.06g | 0% |
| Protein 0.65g | 1% |
