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Ingredientes
- 1 med shallot finely minced
- 1/3 c. finely-minced parsley
- 1 lrg garlic clove finely minced
- 3/4 c. softened butter - (1 1/2 sticks)
- 1/2 tsp salt
- 1/4 tsp freshly-grnd white pepper Salt to taste
- 1/4 c. butter - (1/2 stick)
- 1 lrg shallot minced
- 1 Tbsp. finely-minced onion
- 1 tsp chopped garlic
- 2 can snails with their shells - (4.5 ounce ea)
- 1/3 c. finely-minced parsley
- 2 Tbsp. dry white wine
- 1 Tbsp. brandy Garlic Butter (see above)
Direcciones
- For the Garlic Butter: Combine the shallot, parsley, garlic, butter, salt and pepper in a bowl.
- For the Snails: Heat the oven to 350 degrees. Line a rimmed baking sheet with salt.
- Cook the butter, shallot, onion and garlic in a skillet over medium heat till the shallot and onion are softened, 4 to 5 min. Add in the snails and minced parsley, then add in the wine and brandy, allowing the mix to simmer slowly for 5 to 8 min.
- Take a shell and add in a little Garlic Butter, then insert the snail, then add in more garlic butter to cover the snail. Repeat with all shells. Place the escargots on the baking sheet or possibly in an escargoterie, and bake for 15 min.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 4 servings | |
| Calories 618 | |
| Calories from Fat 433 | 70% |
| Total Fat 49.22g | 62% |
| Saturated Fat 29.97g | 120% |
| Trans Fat 0.0g | |
| Cholesterol 233mg | 78% |
| Sodium 779mg | 32% |
| Potassium 927mg | 26% |
| Total Carbs 5.68g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.27g | 0% |
| Protein 36.54g | 58% |
