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Ingredientes
- 1 c. Soft butter
- 1/4 c. Finely minced parsley
- 2 x Shallots, finely minced
- 1 x Clove garlic, finely minced
- 2 Tbsp. Brandy
- 32 x Canned French snails
- 32 x Snail shells
- 1 x Preheat the oven to 350 deg. F.
Direcciones
- 2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
- 3. Place a snail in each shell and fill the cavity with the seasoned butter. Place on a baking pan and bake for twelve min. Serve warm, as an appetizer, on individual snail dishes or possibly on small folded napkins on plates, to keep the shells from sliding about.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 8 servings | |
| Calories 213 | |
| Calories from Fat 202 | 95% |
| Total Fat 23.03g | 29% |
| Saturated Fat 14.58g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 165mg | 7% |
| Potassium 18mg | 1% |
| Total Carbs 0.24g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.04g | 0% |
| Protein 0.31g | 0% |
