Name: Chrystine Brouillet’s Basil Escargots
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 serving(s)
Ingredients: 6 tablespoons (90 ml) salted butter, softened; 1/2 bunch fresh basil, chopped; 1 clove garlic, finely chopped; 1 shallot, finely chopped; 24 large escargots, rinsed and drained (or 3 to 4 dozen small escargots); 1/2 cup (125 ml) white wine; 1/2 cup (125 ml) 35% cream; Chopped toasted walnuts, to taste (optional)

Ingredients

- 6 tablespoons (90 ml) salted butter, softened
- 1/2 bunch fresh basil, chopped
- 1 clove garlic, finely chopped  
- 1 shallot, finely chopped  
- 24 large escargots, rinsed and drained (or 3 to 4 dozen small escargots)
- 1/2 cup (125 ml) white wine
- 1/2 cup (125 ml) 35% cream
- Chopped toasted walnuts, to taste (optional)

Preparation

- 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.

Chrystine Brouillet’s Basil Escargots

Categories

Ingredients

Preparation

Personal Note