Directions:
- Preheat the oven to 200C, 40OF.
- Beat butter, parsley, garlic and shallot in a bowl till well combined, then beat in salt, pepper and wine.
- Put a small amount of the butter, then one of the snails into each empty shell and fill up with butter mixture. Press the fresh breadcrumbs into the butter. Arrange on special escargot dishes or an ovenproof dish with the opening facing upwards.
- Put in the oven for 8-10 minutes until butter begins to bubble.
- Serve immediately with crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.24 Kcal (1018 kJ) | ||
| Calories from fat | 208.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.16g | 36% | |
|---|---|---|---|
| Cholesterol | 64.49mg | 21% | |
| Sodium | 609.37mg | 25% | |
| Potassium | 155.51mg | 3% | |
| Total Carbs | 6.98g | 2% | |
| Sugars | 2.44g | 10% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 2.59g | 5% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.9mg | 5% | |
| Calcium | 28.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 301.01 Kcal (1260 kJ) | ||
| Calories from fat | 257.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.66g | 36% | |
|---|---|---|---|
| Cholesterol | 79.81mg | 21% | |
| Sodium | 754.1mg | 25% | |
| Potassium | 192.44mg | 3% | |
| Total Carbs | 8.64g | 2% | |
| Sugars | 3.02g | 10% | |
| Dietary Fiber | 1.29g | 4% | |
| Protein | 3.21g | 5% | |
| Vitamin C | 9.6mg | 13% | |
| Vitamin A | 0.4mg | 9% | |
| Iron | 1.1mg | 5% | |
| Calcium | 35.7mg | 3% | |
* 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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