|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Parsley flakes||1 Teaspoon|
|Finely chopped shallots/Finely chopped onions||1 Tablespoon|
|Canned snails with shells||4 1⁄2 Ounce (1 Can)|
heat butter slightly until soft but not melted.
Add garlic powder, parsley flakes and shallots and cream well.
Wash and drain snails.
Place 1/4 teaspoon butter mixture in each shell.
Place snails in shells.
Pack remaining butter mixture into shells to seal.
Place 6 at a time in escargot dish or on small plate.
Bake in a preheated oven until done.
Serve with crusty bread
Serving size: Complete recipe
Calories 948 Calories from Fat 804
% Daily Value*
Total Fat 92 g140.8%
Saturated Fat 57.8 g289%
Trans Fat 0 g
Cholesterol 533.8 mg177.9%
Sodium 361.8 mg15.1%
Total Carbohydrates 9 g3.1%
Dietary Fiber 3.9 g15.7%
Sugars 1 g
Protein 24 g49%
Vitamin A 70.1% Vitamin C 12.9%
Calcium 42.4% Iron 28.7%
*Based on a 2000 Calorie diet