Escargots On Mushroom Caps
Description
This French appetizer features Snails, Leaf, White wine, Chopped onion, Garlic. 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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Capture 18 snails. Place them in a ventilated box with corn meal. With a sprayer bottle, spray the corn meal. Keep them in this environment at least 72 hours. Remove the snails and wash them in cold water. Drop them into boiling water with bay leaf and let simmer 15 minutes. Drain in colander and pick meat out of shell. Remove the fall or the tail end where the snail is attached to the shell. Wash snails in cold running water. Set aside. If you prefer, use canned snails, and rinse in cold water. In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and vegetable seasoning. Add snails and cook over low heat 10 minutes. Remove and drain snails, reserving liquid. To this liquid add butter, parsley and green onions. Heat through; add nutmeg. Place mushroom caps in baking dish, top each with a snail, and pour liquid over all; bake at 450 degrees for 7 minutes. Serve immediately with sliced french bread
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Minced green onions
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 455.4kcal
- % Daily Value *
- Total Fat 27.8g43%
- Saturated Fat 15.7g79%
- Cholesterol 64.5mg22%
- Sodium 324.9mg14%
- Total Carbohydrate 37.9g13%
- Dietary Fiber 11.4g46%
- Sugars 10.1g
- Protein 16.7g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
allspice, appetizer, baking, boiling, butter, caps, chopped, crushed, escargots, finely, french, garlic, leaf, mushroom, mushrooms, nutmeg, onion, parsley, sauce, seasoning
