|Butter||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Garlic||4 Clove (20 gm), diced or pressed|
|Parmesan cheese||2 Tablespoon|
|Canned snails||4 1⁄2 Ounce (1 can)|
In glass baking dish, cook butter on ROAST (7) for 1 1/2 minutes or until melted.
Add cheese, garlic and lemon juice.
Add snails, cover, cook on HIGH (9) for 2 minutes or until snails are hot.
Tuck snails into individual escargot shells if desired.
Serve with French bread.
Calories 312 Calories from Fat 224
% Daily Value*
Total Fat 25 g38.9%
Saturated Fat 15.8 g78.9%
Trans Fat 0 g
Cholesterol 104.5 mg34.8%
Sodium 297.7 mg12.4%
Total Carbohydrates 14 g4.6%
Dietary Fiber 0.89 g3.6%
Sugars 0.7 g
Protein 9 g17%
Vitamin A 15.3% Vitamin C 5.5%
Calcium 14.3% Iron 6.5%
*Based on a 2000 Calorie diet