No need to go to a restaurant for this delicacy.
Preheat oven to 400°
In a pan on medium heat, melt 1 ounce of butter and sweat the shallots and snails for 3 to 4 minutes.
Season with salt and pepper, stir and store in a bowl.
In the small bowl of a food processor, chop the garlic, parsley and basil leaves.
Add the cubed butter, salt, and pepper until the butter is soft and the ingredients are thoroughly combined.
Arrange the sautéed snails in individual ovenproof serving dishes; cover each dish with a generous tablespoon of garlic butter.
Before baking, sprinkle a teaspoon of breadcrumbs on top of the snails.
Bake for 10 to 15 minutes, until the butter, begins to bubble and brown.
Serve with a crusty French baguette for sopping up the sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (53g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 15 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3490.3mg | 120 % | |
Potassium 55.9mg | 1 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.3g | ||
Protein 0.6g | 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: 15
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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