Duddy's Snails and Ports

3
DUSTINSAWICKI 0

"Snails and baby portobello (crimini) mushrooms are sauteed in a spicy garlic sauce. Serve on whole wheat crackers for an unforgettable appetizer."
Saved
Save
I Made it Rate it Share Print

Ingredients

25 m servings 348 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 730 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.

Reviews

3

I really enjoyed this recipe. I added a little more garlic and some red pepper--good appetizer.

I made these for my boyfriend lastnight to try something different and they were amazing.

This was really good. I didn't use the hot sauce, and served it with french bread instead of crackers. It tasted like classic appetizer you get in a fancy restaurant.