Directions:
- Preheat oven to 425 degrees.
- Reduce the consomme and wine to 1 Cup over high heat cooked with the bay leaf and garlic.
- Put the shells in a colander and pour the warm water over them and drain well.
- Place shells in a shallow casserole dish large enough to hold all shells in one layer.
- Put a dab of snail butter in each shell.
- Simmer the snails briefly in the hot reduced consomme-wine mixture.
- Place snail in each shell and cover with remaining snail butter.
- Pour wine-consomme mixture in the bottom of dish holding the shells.
- Place in the oven and cook for a few minutes, just long enough to get the snails piping hot.
- Serve hot with bread for dipping.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 144.85 Kcal (606 kJ) | ||
| Calories from fat | 104.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.64g | 18% | |
|---|---|---|---|
| Sodium | 100.39mg | 4% | |
| Potassium | 29.62mg | 1% | |
| Total Carbs | 1.33g | 0% | |
| Sugars | 0.3g | 1% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 2.66g | 5% | |
| Vitamin C | 0.1mg | 0% | |
| Calcium | 16.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 69.39 Kcal (291 kJ) | ||
| Calories from fat | 50.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.57g | 18% | |
|---|---|---|---|
| Sodium | 48.09mg | 4% | |
| Potassium | 14.19mg | 1% | |
| Total Carbs | 0.64g | 0% | |
| Sugars | 0.14g | 1% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 1.27g | 5% | |
| Vitamin C | 0.1mg | 0% | |
| Calcium | 8.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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