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Ingredientes
- 5 Tbsp. extra virgin olive oil
- 1/4 c. minced shallots Salt to taste Freshly-grnd black pepper to taste
- 3 doz fresh snails purged, and removed from the shell
- 1 Tbsp. minced garlic
- 1 c. dry white wine
- 4 Tbsp. cool butter cut small pcs
- 1 c. Aioli (see recipe)
- 1 c. fine dry bread crumbs
- 1 Tbsp. finely-minced fresh parsley leaves
- 1 loaf of crusty French bread
Direcciones
- In a large saute/fry pan, over medium heat, add in 2 Tbsp. of the oil. When the oil is warm, add in the shallots. Season with salt and pepper. Saute/fry for 1 minute. Add in the snails and garlic. Season with salt and pepper. Continue to saute/fry for 1 minute. Add in the wine and bring to a simmer. Cook for 10 min. Stir in the cool butter.
- Preheat the oven to 425 degrees.
- Remove the pan from the heat. Place the snails in the porcelain snail dishes. Spoon the liquid over each snail. Spoon a tsp. of the aioli over each snail. In a small mixing bowl, combine the bread crumbs, parsley and remaining oil. Season with salt and pepper. Mix well. Sprinkle the bread crumb mix over the aioli.
- Place the dishes on a baking dish and place on the top shelf of the oven. Broil for 2 min. Remove the pan from the oven and cold slightly. Serve the snails with French Bread and wine.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 6 servings | |
| Calories 273 | |
| Calories from Fat 175 | 64% |
| Total Fat 19.89g | 25% |
| Saturated Fat 6.64g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 189mg | 8% |
| Potassium 85mg | 2% |
| Total Carbs 14.48g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.45g | 1% |
| Protein 2.61g | 4% |
