Escargots
Description
This French appetizer features Butter; softened 1 teaspoon Brandy, Chopped garlic 1/2 teaspoon Salt, Champagne or white wine 1 pn Pepper, Worcestershire Sauce 36 Snails and shells. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Mix, but do not whip, all ingredients except snails. Heat mixture in large skillet. Add snails and simmer 10 to 15 minutes, allowing liquid to cook into snails. Preheat oven to 350 degrees. Put small amount of butter mixture into bottom of each shell. Insert snail using end of fork. Top with additional butter mixture. Continue until all shells are filled, placing them in flat baking dish as they are completed. Pour remaining butter mixture over snails and heat until bubbling, about 10 minutes
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Chopped shallots 1 ts Lemon juice
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Chopped fresh parsley
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450.3kcal
- % Daily Value *
- Total Fat 48.6g75%
- Saturated Fat 30.6g153%
- Cholesterol 129.0mg43%
- Sodium 656.9mg28%
- Total Carbohydrate 3.1g2%
- Dietary Fiber 0.2g1%
- Sugars 0.3g
- Protein 1.1g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
appetizer, baking, brandy, butter, champagne, chopped, escargots, french, garlic, pepper, salt, sauce, shells, simmering, snails, softened, teaspoon, title, vegetarian, white
