Escargots with Thai Basil-Curry Butter
Escargots with Thai Basil-Curry Butter is a unique and flavorful twist on the classic French dish, combining tender escargots with a rich and aromatic butter infused with Thai basil and yellow curry paste. Served with a fresh herb salad and crispy baguette, this dish is perfect for an elegant and adventurous meal.
Ingredients
For the butter:
- ¼ pound butter , at room temperature
- 2 large or 3 Small shallots , minced
- 1 large handful Thai basil leaves , minced
- 1½ tablespoons yellow curry paste
- zest of 1 lemon , finely grated (reserve the lemon for serving)
- ½ teaspoon Kosher (coarse) salt
For the herb salad:
- 1 small handful tarragon leaves
- 1 large handful Thai basil leaves
- 1 large handful mint leaves
- 1 large handful parsley leaves
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- Kosher (Coarse) salt and black pepper
Escargot:
- 1 (7 oz/200 g) can extra-large escargots , drained and rinsed (18 escargots)
- 1 classic French Baguette or high-quality store-bought, cut into thirds
Wine Pairing
- Rosé
Instructions
The butter:
- PLACE the butter, shallots, Thai basil, curry paste, lemon zest and salt in a large bowl and whisk until combined. Reserve the compound butter.
The herb salad:
- PUT the tarragon, Thai basil, mint and parsley into a large bowl and drizzle with the lemon juice and oil.
- USE your hands to mix the herbs together and season the salad to taste with salt and pepper. Reserve the salad.
To serve:
- PREHEAT the broiler to high.
- DIVIDE the escargots among 3 broiler-safe escargot dishes (each typically has 6 spaces).
- SPREAD each escargot with plenty of the reserved butter, dividing it evenly among all the escargots and mounding it on top of each escargot.
- PLACE the dishes on a sheet pan and transfer the sheet pan to the broiler.
- BROIL the escargots, rotating the tray as needed so they cook evenly, until the butter begins to brown, about 5 minutes. (Depending on the strength of your broiler, the snails might use more or less time, so keep an eye on them.)
- CAREFULLY place the baguettes in the bottom of the hot oven to warm while the escargots cook.
- TRANSFER the escargots dishes to large plates and place a piece of baguette alongside each one.
- CUT the reserved lemon into wedges and divide among the plates along with herb salad on the side. Serve immediately.
Nutrition
Calories: 400kcalCarbohydrates: 20gProtein: 10gFat: 30gSaturated Fat: 15gCholesterol: 100mgSodium: 600mgPotassium: 200mgFiber: 3gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 100mgIron: 4mg
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