Chrystine Brouillet’s Basil Escargots

  • Preparation 15 MIN
    Cooking 12 MIN
  • Makes 4 appetizers



  1. Combine 75 ml (1/3 cup) of butter with the basil and garlic. Set aside.
  2. In a skillet, soften the shallot in the remaining butter. Add the escargots and cook for one minute. Deglaze with the wine and reduce until almost dry.
  3. Add the cream and reduce by half. Add the basil butter and cook for about 2 minutes. Serve in ramekins with toasted bread or in puff pastry shells. Garnish with nuts.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.