Chrystine Brouillet’s Basil Escargots
Chrystine Brouillet’s Basil Escargots
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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.
  • Description
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