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Recipe Name: Escargots On Mushroom Caps Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
18 snails
1 Bay leaf
1 Cup(s) White wine
2 Tablespoon(s) Chopped onion
4 Cloves garlic, crushed
1 Dash allspice
1 Teaspoon(s) Soy sauce
1/4 Teaspoon(s) Vegetable seasoning
1/2 Cup(s) Butter
3 Tablespoon(s) Finely chopped parsley
2 Tablespoon(s) Minced green onions
1/4 Teaspoon(s) Nutmeg
18 Mushroom caps
Directions:
Capture 18 snails. Place them in a ventilated box with corn meal.
Witha sprayer bottle, spray the corn meal. Keep them in this
environment atleast 72 hours. Remove the snails and wash them in cold
water. Drop theminto boiling water with bay leaf and let simmer 15
minutes. Drain incolander and pick meat out of shell. Remove the fall
or the tail endwhere the snail is attached to the shell. Wash snails in
cold runningwater. Set aside. If you prefer, use canned snails, and
rinse in coldwater.In a sauce pan, combine white wine, onion, garlic,
allspice, soy sauceand vegetable seasoning. Add snails and cook over
low heat 10 minutes.Remove and drain snails, reserving liquid. To this
liquid add butter,parsley and green onions. Heat through; add nutmeg.
Place mushroom capsin baking dish, top each with a snail, and pour
liquid over all; bake at450 degrees for 7 minutes. Serve immediately
with sliced french bread.From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 181
Calories From Fat: 137
Total Fat: 15.6g
Cholesterol: 40.7mg
Sodium: 37.3mg
Potassium: 90.1mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: <1g
Protein: <1g


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