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Escargot Sauce

the.instructor's picture
  Butter 15 Milliliter (1 Tablespoon)
  Garlic 2 Clove (10 gm), finely sliced
  French shallot 1 , finely sliced (Dry Shallots)
  Escargots 24 , halved
  Fennel seeds 1⁄2 Teaspoon (2 Milliliter)
  White wine 30 Milliliter (2 Tablespoon)
  35% cream 250 Milliliter (1 Cup)
  Chopped parsley 15 Milliliter (1 Tablespoon)
  Salt To Taste
  Pepper To Taste

–  In a skillet, melt butter and cook garlic, shallot, escargots and fennel seeds until soft. Add white wine and cream. Season with salt and pepper and simmer for 4 minutes, stirring constantly. Add cooked pasta to mixture and stir to warm. Arrange in a serving dish and sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1315 Calories from Fat 627

% Daily Value*

Total Fat 71 g109.4%

Saturated Fat 40.4 g202%

Trans Fat 0 g

Cholesterol 557.2 mg185.7%

Sodium 1018.7 mg42.4%

Total Carbohydrates 34 g11.4%

Dietary Fiber 1.7 g6.9%

Sugars 0.9 g

Protein 125 g249.9%

Vitamin A 86% Vitamin C 46%

Calcium 39.7% Iron 151.4%

*Based on a 2000 Calorie diet

Escargot Sauce Recipe