L escargot bourguignon snails: (recipe)
| L escargot bourguignon snails: (recipe) | |
|---|---|
| Name | L escargot bourguignon (snails): |
| Ingredients | Butter • Flat-leaf Italian parsley • Dried parsley flakes • Shallot • Garlic clove • Garlic powder • Cream sherry • Salt • Black pepper |
| Cooktime (in hours) | 0.166666667 |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 0.333333334 |
| Keto friendliness | Keto friendly |
| Calories | 326.7 |
| Fat | 34.6 |
| Protein | 0.9 |
| Carbohydrate | 3.1 |
| Fiber | 0.4 |
| Net carbohydrates | 2.7 |
| Sugar | 0.8 |
| Saturated fat | 21.9 |
| Cholesterol (mg) | 91.5 |
| Sodium | 251.2 |
| Servings | 4 |
| Reviewaggregate | |
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|= which can all be purchased at a gourmet shop. You will serve 6 snails per person. If you have any questions e-mail me: AlanLeonetti@q.com-->
L escargot bourguignon snails: (recipe) details
Time:
Prep Time in Hours and Mins:20M
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Editor-In-Chief: Prab R Tumpati, MD
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L escargot bourguignon snails: (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
L escargot bourguignon snails: (recipe) details
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- Preheat oven to 425 degrees F.
- Rinse and drain the snails and set aside.
- Combine all of the ingredients in a bowl, except the dried parsley flakes, and mix well.
- Place the shells on oven proof snail serving plates that usually hold 6 shells per plate. Make sure that the shell openings are facing directly up.
- Place a small dab of butter mixture into each shell.
- Stuff a snail into each shell, slightly pushing it half way into the cavity of the shell.
- Place about 3/4 of a teaspoon of butter mixture on top of each snail.
- Sprinkle the top of each snail with the dried parsley flakes.
- Place the plates and snails into the oven and bakefor 10 minutes.
- Remove from oven and serve hot with plenty of crusty French bread for sopping up the leftover sauce.
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