Escargots cooked in the Burgundy style with parsley butter. If you have the time to make your own homemade escargot butter, don't hesitate, it's so delicious and much better than buying it ready-made!
<< recipes
Share
Escargots with parsley butter
Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 8 minutes
Energy: 384 kcal / serving
Instructions
- 1. Chop the shallots, crush the garlic. Mix with parsley, salt, and pepper. Cream the butter with these ingredients.
- 2. Place a knob of butter in each shell, place an escargot on top, then cover with butter. Smooth the surface.
- 3. Place the escargots in a dish lined with dried beans to keep them in place and prevent them from tipping over. Bake for 8 minutes at 240°C (thermostat 8).
Ingredients for servings
-
48 snails -
200 g of butter -
4 shallots -
2 garlic cloves -
salt (according to taste) -
pepper (according to taste) -
parsley (according to taste)
Rates
-
No reviews
Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
-
Per serving% RDA
-
Energy value384 kcal19 %
-
Fat40,75 g58 %
-
of which saturated27,25 g136 %
-
Carbohydrates3,03 g1 %
-
of which sugar1,02 g1 %
-
Protein0,77 g2 %
-
Fibers0,59 g?
-
More data
* As an indication, before cooking, RDA of the EU.