Easy salsa that isn’t hot or spicy. You can add jalapeño and yellow chilies if you want to give it a little kick.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- ½ cup butter
- 1 pound helix snails, without shells
- 4 cloves garlic, minced
- 1 teaspoon minced fresh parsley, or to taste
- ½ cup shredded Parmesan cheese
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter over medium-low heat in a saucepan. Add snails, garlic, and parsley; cook and stir for 3 to 4 minutes.
- Place 1 snail along with some sauce in each cup of an escargot pan. Sprinkle tops with Parmesan cheese, salt, and pepper.
- Bake in the preheated oven until cheese is melted, bubbling, and lightly browned, about 10 minutes.
- We used a large can of snails purchased from Amazon.
- You can use shredded mozzarella cheese instead of Parmesan if desired.
Nutrition Facts
| Calories | 561 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 216 mg |
| Dietary Fiber | 0 g |
| Protein | 58 g |
| Saturated Fat | 16 g |
| Sodium | 770 mg |
| Sugars | 9 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |