Directions:
- Preheat to 400 degrees F.
- Rinse and drain the escargots.
- In a saucepan, over medium heat, combine the red wine, mirepoix, bay leaf and peppercorns. Bring the liquid to a simmer. Poach the escargots in batches for 15 seconds. Drain, set aside and reserve 2 tablespoons of the liquid.
- In a small mixing bowl, combine the butter, garlic and parsley. Mix well. Season with salt and pepper. Season the escargots with salt and pepper, and place in the escargot mold. Place 2 heaping teaspoons of the butter mixture on top of each escargot. Place the molds on a baking sheet and place in the oven. Cook for 6 to 10 minutes, or until the butter is bubbly. Remove and serve with the crusty bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 587.45 Kcal (2460 kJ) | ||
| Calories from fat | 418.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.55g | 72% | |
|---|---|---|---|
| Cholesterol | 122.01mg | 41% | |
| Sodium | 40.13mg | 2% | |
| Potassium | 365.58mg | 8% | |
| Total Carbs | 11.18g | 4% | |
| Sugars | 3.23g | 13% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 1.54g | 3% | |
| Vitamin C | 9.7mg | 16% | |
| Vitamin A | 0.6mg | 22% | |
| Iron | 0.4mg | 2% | |
| Calcium | 58.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 209.48 Kcal (877 kJ) | ||
| Calories from fat | 149.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.6g | 72% | |
|---|---|---|---|
| Cholesterol | 43.51mg | 41% | |
| Sodium | 14.31mg | 2% | |
| Potassium | 130.36mg | 8% | |
| Total Carbs | 3.99g | 4% | |
| Sugars | 1.15g | 13% | |
| Dietary Fiber | 0.38g | 4% | |
| Protein | 0.55g | 3% | |
| Vitamin C | 3.5mg | 16% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 0.1mg | 2% | |
| Calcium | 20.9mg | 6% | |
* 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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