Traditional Snails in Garlic Butter
Garlic, shallot and parsley are chopped very fine. The whole is well mixed.
(Personal proportions can be modified. For example some people prefer have more shallots)
In each empty shell, place a little of this butter. Then push a cooked escargot into the shell. Fill the remaining space in the shell completely and smoothly with butter. Usually 5 grams are used for a shell (a tea spoon). Put in the oven (200 °C or 390 °F) just enough time needed to melt the butter. Serve immediately in special plates with holes. (Snails are picked with a special little fork).
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Serving Size: 1 Serving (62519g) | ||
Recipe Makes: 8 | ||
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Calories: 448147 | ||
Calories from Fat: 448147 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50693.9g | 67592 % | |
Saturated Fat 32105g | 160525 % | |
Monounsaturated Fat 13138.2g | ||
Polyunsanturated Fat 1901.9g | ||
Cholesterol 134375mg | 41346 % | |
Sodium 360005.8mg | 12414 % | |
Potassium 15097.9mg | 397 % | |
Total Carbohydrate 42.4g | 12 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 41.6g | ||
Protein 532.3g | 760 % | |
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: 448147
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