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Add a photoServings: 6
Ingredients
- 36 x Snails, undrained
- 1/2 c. Chardonnay or possibly dry white wine
- 1 med onion, chopped
- 1 x Shallot, chopped
- 2 x Garlic cloves, chopped Salt & freshly grnd pepper Freshly grated nutmeg
- 1 lb Puff pastry, pref. homemade
- 1 x Egg yolk (blended w/ lowfat milk)
- 3 Tbsp. Lowfat milk (to blend with yolk)
- 3/4 c. Butter, well-chilled*
- 1/3 c. Minced toasted hazelnuts
- 3 Tbsp. Chopped fresh parsley
Directions
- *Note: Butter should be cut into 12 pcs.
- Drain snail juices into small saucepan. Place snails in bowl. Add in wine, onion, shallot, garlic, salt, pepper and nutmeg to juices and bring to boil. Pour marinade over snails. Let cold. Cover and chill for 24 hrs. Preheat oven to 425 degrees. Butter baking sheets. Roll dough out on lightly floured surface to thickness of 1/4". Cut out 36 circles using 2-inch floured cutter. Arrange circles on prepared sheets. Using knife tip, trace lid on each circle 3/4-inch from edge; don't cut through dough.
- Brush with glaze. Bake pastry till puffed and golden, about 10 min. Cold slightly on rack. Using sharp knife, cut out lids. Throw away any soft dough inside shells. Reduce oven to 375 degrees.
- Strain marinade into large saucepan, pressing down on vegetables to extract all liquid. Boil till reduced to 1/2 c.. Remove pan from heat and whisk in 2 pcs of butter. Set pan over low heat and whisk in remaining butter 1 piece at a time. Fold in snails, hazelnuts and parsley.
- Adjust seasoning. Place 1 snail and some of sauce inside each shell. Top with lid. Bake till heated through. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 6 servings | |
| Calories 666 | |
| Calories from Fat 477 | 72% |
| Total Fat 53.71g | 67% |
| Saturated Fat 22.05g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 358mg | 15% |
| Potassium 136mg | 4% |
| Total Carbs 37.44g | 10% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.01g | 1% |
| Protein 6.76g | 11% |
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