- Combine 75 ml (1/3 cup) of butter with the basil and garlic. Set aside.
- 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.
- 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.