Ingredients For Escargots à la bourguignonne (snails in garlic-herb butter) Recipe
24 No.s Snails, canned . extra large
24 No.s Snail Shells . extra large
For the compound butter
20 tablespoon Butter, unsalted, softened or creamed
1 bunch Parsley, fresh, very finely chopped or minced small
1.5 tablespoon Chives, very finely chopped
4 Garlic, minced cloves
30 milliliter White wine
10 milliliter Cognac
2 No.s Shallots, minced
As required Kosher salt
As required Black peppercorns, freshly roasted and ground
1 gram Nutmeg, grated
As required For covering the compound butter: Cling wrap
150 gram For the bed of salt used for baking snails Rock salt –200
Nutrition value
87
calories per serving
1 g Fat6 g Protein9 g Carbs10 g FiberOther
Current Totals
1 g Fat
6 g Protein
9 g Carbs
10 g Fiber
MacroNutrients
Carbs
9 g
Protein
6 g
Fiber
10 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
252 mg
Iron
4 mg
Vitamin A
1702 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
140 mcg
Vitamin B12
0 mcg
Vitamin C
95 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
71 mg
Manganese
3 mg
Phosphorus
102 mg
Selenium
13 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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