Remove the meat from the shells and keep the shells. Dice the meat, and set aside.
In a sauce pan, melt the butter. Stir in the flour and cook for a few minutes. Add the shallots and cook for a few more minutes. Slowly add the milk, cr?me fra?che and mustard, stirring constantly to avoid lumps. Bring to the boil then reduce to a simmer and cook for about 3 to 4 minutes, or until the sauce coats the back of a spoon. Fold in the 3/4 of the cheese, all the white wine and the bug meat. The mix should be thick enough to just hold with the meat.
Spoon the mixture into the bug shells, sprinkle with remaining cheese and bake for about 5 minutes in the oven until the top is golden brown. Garnish with parsley
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|Serving Size: 1 Serving (12259g)|
|Recipe Makes: 2|
|Calories from Fat: 31784 (90%)|
|Amt Per Serving||% DV|
|Total Fat 3531.5g||4709 %|
|Saturated Fat 2229.8g||11149 %|
|Monounsaturated Fat 886.6g|
|Polyunsanturated Fat 128.2g|
|Cholesterol 9643.8mg||2967 %|
|Sodium 36479.3mg||1258 %|
|Potassium 15818.8mg||416 %|
|Total Carbohydrate 456.8g||134 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 456.1g|
|Protein 568.7g||812 %|
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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: 35296
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