Directions:
- In a bowl cream together the butter, shallots, parsley, garlic, lemon.
- Juice, Worcestershire and Tabasco, salt, pepper, and Pernod.
- Simmer the drained escargots in a little wine for a few minutes [long enough for them to absorb the wine].
- Drain them.
- Place some of the creamed mixture in each snail shell [using half of the creamed mixture], place escargots on top [one per shell], then top with remaining creamed mixture.
- Place the shells in an oven-proof serving.
- Pan and bake them at 450 degrees F. until the butter begins to sizzle.
- Just before serving, sprinkle each escargot with a little dry white wine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.99 Kcal (879 kJ) | ||
| Calories from fat | 206.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23g | 35% | |
|---|---|---|---|
| Cholesterol | 61.01mg | 20% | |
| Sodium | 4.5mg | 0% | |
| Potassium | 36.42mg | 1% | |
| Total Carbs | 1.83g | 1% | |
| Sugars | 0.52g | 2% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 0.53g | 1% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.2mg | 1% | |
| Calcium | 13.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 464.59 Kcal (1945 kJ) | ||
| Calories from fat | 457.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.88g | 35% | |
|---|---|---|---|
| Cholesterol | 134.97mg | 20% | |
| Sodium | 9.94mg | 0% | |
| Potassium | 80.57mg | 1% | |
| Total Carbs | 4.04g | 1% | |
| Sugars | 1.16g | 2% | |
| Dietary Fiber | 1.09g | 2% | |
| Protein | 1.17g | 1% | |
| Vitamin C | 18.9mg | 14% | |
| Vitamin A | 0.6mg | 9% | |
| Iron | 0.4mg | 1% | |
| Calcium | 29.4mg | 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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