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ESCABOY
Snails with garlic butter
A tasty French recipe. The starter contains the following ingredients: meat, shallot, garlic, soft butter, parsley, salt and pepper and snails (12 pieces).
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Ingredients
Directions
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Preheat the oven to 200 ° C or gas mark 4.
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Peel and finely chop the shallot and garlic.
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In a bowl, mix butter, shallot and garlic.
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Parsley above it finely cut and mix.
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Season with salt and pepper.
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Let the slugs drain.
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Stop snails in shells and generously cover the opening with herb butter.
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Place snails on top of the snail dish with opening upwards and warm in the middle of the oven for 4 to 5 minutes.
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Serve immediately with crispy baguette..
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Nutrition
240Calories
Sodium3% DV60mg
Fat32% DV21g
Protein20% DV10g
Carbs1% DV2g
Fiber8% DV2g
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