A somewhat altered Swiss specialty
| Yield: | 4 servings |
Ingredients
- 1 clove garlic, crushed
- 2 scallions, finely chopped
- 1 tablespoon finely chopped parsley
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1/4 cup softened butter
- Freshly ground salt
- Freshly ground pepper
- 8 mushrooms, each 2 inches in diameter
- 1 lemon, juiced
- 16 snails
- 1 large bunch watercress
Instructions
- Preheat broiler. Combine garlic, scallions, parsley, Worcestershire sauce, mustard powder, and softened butter. Mix to a paste. Season with salt and pepper.
- Remove stems from mushrooms. Sprinkle lemon juice over the “veins” of the mushrooms. Add 2 snails to each mushroom and top with seasoned butter. Broil for 5 minutes. Serve on a bed of watercress.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 126 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 2 g |
| Cholesterol | 31 mg |
| Sodium | 250 mg |