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Escargot
Macros per serving:
• 355 Calories
• 26g of Fat
• 22g of Protein
• 4g of Carbs
Servings Prep Time
4servings 40minutes
Cook Time
10minutes
Servings Prep Time
4servings 40minutes
Cook Time
10minutes
Ingredients
  • 1 lb snails in shells
  • 1 stick butter
  • 1/4 lb mushrooms
  • 4 cloves garlic
  • 1/2 cup shredded mozzarella
  • parsley
Instructions
  1. Preheat the oven to 350°F.
  2. Boil your snails in shell for about 10 minutes. This will help the snails out of their shells.
  3. Using a toothpick, pull the snails out of their shells. Discard the small protective plate at the opening of the shell.
  4. Chop up some mushrooms and squeeze garlic cloves using a garlic press and set aside.
  5. Melt a stick of butter and pour it equally into each ramekin you’re using. We used 4 ramekins.
  6. Place the snails, mushrooms, garlic and parsley equally into each ramekins and give them a good stir to evenly distribute.
  7. Sprinkle the tops of the ramekins with shredded mozzarella cheese, salt and pepper.
  8. Bake in the oven for about 5-8 minutes until the cheese is melted and slightly browned.
  9. Serve warm with small spoons and some fresh parsley on top.