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Suggest a better description1 Rinse and drain the snails. 2 Soak the bread in the champagne or wine. 3 Blend the bread, peeled garlic and parsley in the liquidizer. 4 Add the butter to the mixure. Season. Mix together well. 5 Put the snails in a snail dish or individual ramekin dishes. Put a little of the mixture on each snail and cook in the oven (gas mark 6 / 400F / 200C) for 10 minutes.
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Serving Size: 1 Serving (44g) | ||
Recipe Makes: 4 servings | ||
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Calories: 19 | ||
Calories from Fat: 2 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 47.7mg | 2 % | |
Potassium 7mg | 0 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.4g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 19
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