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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400 degrees. | 2. In a small bowl mix the butter, oil, onion, garlic, parsley, and pepper until all are thoroughly combined. | 3. Chill till firm about 2 hours. | 4. Put about 1/4 tablespoon of the mixture in each shell, followed by a snail, and then top each snail with the remaining mixture. | 5. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt. | 6. Optional: | 7. If using mushrooms towel dry off the dirt, oil caps, pre-bake in oven for 5 minutes then top with snail and top with butter oil mixture. | 8. Bake in oven for 10 minutes, until the mixture begins to bubble. | 9. Remove to serving platter without loosing any of the sauce. | 10. Serve with crusty French bread (baguette) for sopping up the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
snail	24		rinsed drained	-	-	-	-
mushroom cap	24	can	used used	-	-	-	-
butter	6	tablespoons	unsalted melted	513.0	23.570999999999998	16.029	43.2
extra virgin olive oil	4	tablespoons		-	-	-	-
red onion	2	tablespoons	chopped	8.0	1.868	0.22	0.02
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
salt				-	-	-	-
french bread	1	loaf		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.