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–+ servings

Escargots with Thai Basil-Curry Butter

McGuire Moorman Hospitality
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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Main Course
Cuisine Fusion
Servings 3 servings
Calories 400 kcal

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
Keyword austin texas, escargot, escargots with thai basil curry butter
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