Name: Duddy's Snails and Ports recipe
Ingredients: ¼ cup butter;15 helix snails, without shells;10 crimini mushrooms, chopped;1 clove garlic, finely chopped;6 green onions, chopped;4 tablespoons Louisiana-style hot sauce, or to taste;¼ cup red wine;salt and pepper to taste;1 (10 ounce) package whole wheat crackers

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Ingredients

¼ cup butter 15 helix snails, without shells 10 crimini mushrooms, chopped 1 clove garlic, finely chopped 6 green onions, chopped 4 tablespoons Louisiana-style hot sauce, or to taste ¼ cup red wine salt and pepper to taste 1 (10 ounce) package whole wheat crackers

Nutrition Info

347.6 calories carbohydrate: 34.9 g cholesterol: 36.6 mg fat: 17.5 g fiber: 3.2 g protein: 11.7 g saturatedFat: 6.6 g servingSize: - sodium: 730.1 mg sugar: 2.2 g transFat: : - unsaturatedFat: : -

Directions

Melt butter in a large skillet over medium heat. Add the snails, mushrooms, garlic, green onions, hot sauce, and red wine. Cook and stir for about 20 minutes, until the liquid has reduced, and mushrooms and snails are tender. Taste and season with salt and pepper. Serve with whole wheat crackers.

Recipe Yield

6 serving

Recipe Note

Snails and baby portobello (crimini) mushrooms are sauteed in a spicy garlic sauce. Serve on whole wheat crackers for an unforgettable appetizer.

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