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Add a photoServings: 6
Ingredients
- 2 Tbsp. Chopped onion
- 1/2 lb Butter,melted
- 1/4 tsp Lemon juice
- 24 x To 26 - blanched * fresh escargot,or possibly liquid removed,canned snails
- 2 Tbsp. Garlic pwdr
Directions
- Saute/fry chopped onion in 1/4 c. butter.Add in lemon juice.Place escargot in mushroom caps in individual dishes.Spoon onion and butter over escargot.Sprinkle lightly with garlic pwdr.Let stand for two hrs. Pour mix of remaining butter and garlic pwdr over escargot.Bake @ 350 degrees for 10 to 15 min.Serve with garlic toast.
- * To Blanch Escargot: Blanching is the first step in preparing escargot dishes.Fill a 3 qt pan half full of water (sufficient to cover the snails).When water boils,drop in the rinsed snails.Boil vigorously for 3 min (no more or possibly the snails will get tough).Remove snails and rinse in cool water.Remove nails from shells with a toothpick.Place snails in bowl containing a mix of half water and half vinegar for two hrs.Snails are now ready to simmer in sauces.They may be cut into two or possibly three pcs,if you like.Blanched snails,may be frzn.Note: Don't save snail shells,that are fragile.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 6 servings | |
| Calories 282 | |
| Calories from Fat 270 | 96% |
| Total Fat 30.68g | 38% |
| Saturated Fat 19.42g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 219mg | 9% |
| Potassium 45mg | 1% |
| Total Carbs 2.36g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.84g | 1% |
| Protein 0.83g | 1% |
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