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Add a photoServings: 6
Ingredients
- 18 x Snails
- 1 x Bay leaf
- 1 c. White wine
- 2 Tbsp. Minced onion
- 4 x Cloves garlic, crushed
- 1 dsh allspice
- 1 tsp Soy sauce
- 1/4 tsp Vegetable seasoning
- 1/2 c. Butter
- 3 Tbsp. Finely minced parsley
- 2 Tbsp. Chopped green onions
- 1/4 tsp Nutmeg
- 18 x Mushroom caps
Directions
- 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 hrs. Remove the snails and wash them in cool water. Drop them into boiling water with bay leaf and let simmer 15 min. Drain in colander and pick meat out of shell. Remove the fall or possibly the tail end where the snail is attached to the shell. Wash snails in cool running water. Set aside. If you prefer, use canned snails, and rinse in cool water.
- In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and vegetable seasoning. Add in snails and cook over low heat 10 min. Remove and drain snails, reserving liquid. To this liquid add in butter, parsley and green onions. Heat through; add in nutmeg. Place mushroom caps in baking dish, top each with a snail, and pour liquid over all; bake at 450 degrees for 7 min. Serve immediately with sliced french bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 6 servings | |
| Calories 189 | |
| Calories from Fat 139 | 74% |
| Total Fat 15.81g | 20% |
| Saturated Fat 9.93g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 165mg | 7% |
| Potassium 243mg | 7% |
| Total Carbs 4.58g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.41g | 1% |
| Protein 2.16g | 3% |
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