L’escargot Bourguignon (Snails): Recipe

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Ingredients:

Serving

24 snails
24 snail shells
3/4 cup butter (softened, but not melted )
1/8 cup flat-leaf italian parsley (finely chopped )
1 tbsp dried parsley flakes (for sprinkling )
1 shallot (minced well )
1 garlic clove (minced well )
1 tsp granulated garlic powder
2 tbsp cream sherry
salt
black pepper

Directions:

Preheat oven to 425 degrees F.
Rinse and drain the snails and set aside.
Combine all of the ingredients in a bowl, except the dried parsley flakes, and mix well.
Place the shells on oven proof snail serving plates that usually hold 6 shells per plate. Make sure that the shell openings are facing directly up.
Place a small dab of butter mixture into each shell.
Stuff a snail into each shell, slightly pushing it half way into the cavity of the shell.
Place about 3/4 of a teaspoon of butter mixture on top of each snail.
Sprinkle the top of each snail with the dried parsley flakes.
Place the plates and snails into the oven and bake for 10 minutes.
Remove from oven and serve hot with plenty of crusty French bread for sopping up the leftover sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	339.31 Kcal (1421 kJ)
Calories from fat	314.66 Kcal
		% Daily Value*
Total Fat	34.96g	54%
Cholesterol	94.01mg	31%
Sodium	32.56mg	1%
Potassium	135.85mg	3%
Total Carbs	6.03g	2%
Sugars	2.42g	10%
Dietary Fiber	1.08g	4%
Protein	2.33g	5%
Vitamin C	5.5mg	9%
Vitamin A	0.4mg	14%
Iron	0.5mg	3%
Calcium	29.6mg	3%

Amount Per 100 g
Calories	417.17 Kcal (1747 kJ)
Calories from fat	386.86 Kcal
		% Daily Value*
Total Fat	42.98g	54%
Cholesterol	115.58mg	31%
Sodium	40.04mg	1%
Potassium	167.02mg	3%
Total Carbs	7.41g	2%
Sugars	2.98g	10%
Dietary Fiber	1.32g	4%
Protein	2.87g	5%
Vitamin C	6.8mg	9%
Vitamin A	0.5mg	14%
Iron	0.7mg	3%
Calcium	36.4mg	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.

Tastes

salty
savory
bitter
sweet

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