Directions:
- Rinse and drain the snails.
- Roll each snail in a piece of proscuitto and secure with a toothpick.
- Arrange in a chafing dish or shallow skillet. (same dish in which you will serve them)
- Warm over very low heat just before service.
- Make the butter sauce at the last minute, in a small saucepan, melt the butter with the garlic, bring up to a boil, (you want the milk solids to foam)
- Allow to bubble about 30 seconds to toast the butter a little, then remove from the heat and using a whisk, beat in the lemon juice, vermouth, worchestershire, pepper and parsley.
- Immediately pour over the warmed snails in the serving dish and serve with toasts on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.96 Kcal (653 kJ) | ||
| Calories from fat | 154.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.17g | 26% | |
|---|---|---|---|
| Cholesterol | 45.55mg | 15% | |
| Sodium | 2.47mg | 0% | |
| Potassium | 9.4mg | 0% | |
| Total Carbs | 0.6g | 0% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 0.26g | 1% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.2mg | 7% | |
| Calcium | 6.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 622.4 Kcal (2606 kJ) | ||
| Calories from fat | 616.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.52g | 26% | |
|---|---|---|---|
| Cholesterol | 181.79mg | 15% | |
| Sodium | 9.86mg | 0% | |
| Potassium | 37.52mg | 0% | |
| Total Carbs | 2.38g | 0% | |
| Sugars | 0.18g | 0% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 1.03g | 1% | |
| Vitamin C | 2.9mg | 1% | |
| Vitamin A | 0.8mg | 7% | |
| Iron | 0.1mg | 0% | |
| Calcium | 26mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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