1 Combine cream and mustard in a 4-cup glass measure. Cook, uncovered, at 100% for 5 minutes.
2 Remove from oven. Stir in Snail Butter and unsalted butter and keep warm.
3 Place wine and snails in a l-1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100% for 1 minute 30 seconds.
4 Remove from oven. Uncover and drain. Stir snails into warm sauce.
Calories From Fat 159 Protein 1 Total Fat 17 Carbohydrates 2
Calories 178 Calcium 47 Sodium 16 Vitamin A 644 Cholesterol 59
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