Directions:
- Preheat oven to 400 (F).
- Mix the butter, garlic, parsley, and shallot togother, season with salt and pepper. Set aside.
- Quarter the mushroom caps.
- In small saucepan, simmer the snails and mushrooms in the wine and Pernod until the liquid is absorbed.
- Place snail and mushroom mixture in small shallow baking dish or ramekin along with the prepared butter. Place in oven for about 10 minutes.
- Sprinkle with parmesean cheese and continue in oven until lightly browned.
- Serve with crusty French bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 509.46 Kcal (2133 kJ) | ||
| Calories from fat | 436.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.55g | 75% | |
|---|---|---|---|
| Cholesterol | 135.31mg | 45% | |
| Sodium | 173.16mg | 7% | |
| Potassium | 333.9mg | 7% | |
| Total Carbs | 5.49g | 2% | |
| Sugars | 2.08g | 8% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 8.33g | 17% | |
| Vitamin C | 7.5mg | 13% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.6mg | 9% | |
| Calcium | 142.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 271.79 Kcal (1138 kJ) | ||
| Calories from fat | 233.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.9g | 75% | |
|---|---|---|---|
| Cholesterol | 72.19mg | 45% | |
| Sodium | 92.38mg | 7% | |
| Potassium | 178.13mg | 7% | |
| Total Carbs | 2.93g | 2% | |
| Sugars | 1.11g | 8% | |
| Dietary Fiber | 0.48g | 4% | |
| Protein | 4.44g | 17% | |
| Vitamin C | 4mg | 13% | |
| Vitamin A | 0.3mg | 19% | |
| Iron | 0.8mg | 9% | |
| Calcium | 76.2mg | 14% | |
* 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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