4 Serves
35 Mins
Prepare the garlic-herb butter by mixing softened butter with minced garlic, chopped parsley, salt, and black pepper in a small bowl.
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FrenchVitamin K
124 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
18 µg / 400 µgCalcium
24 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
32 mg / 1,250 mgPotassium
83 mg / 4,700 mgSodium
367 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Place the escargots into the indentations of an escargot dish and top each snail with a generous portion of the prepared garlic-herb butter.
Bake the snails in a preheated oven at 200°C until the butter is bubbling and fragrant.
Serve immediately while hot, ideally with crusty bread to soak up the remaining garlic butter.
22
g37
g7
g
Egyptian