Escargots with Thai Basil-Curry Butter

Author

McGuire Moorman Hospitality
February 25, 2018

Escargots with Thai Basil-Curry Butter

Ingredients

For the butter:

  • ¼poundbutter, at room temperature

  • 2 large or 3 Small shallots, minced

  • 1large handful Thai basil leaves, minced

  • 1½ tablespoonsyellow curry paste

  • zest of 1 lemon , finely grated (reserve the lemon for serving)

  • ½teaspoonKosher (coarse) salt

For the herb salad:

  • 1small handfultarragon leaves

  • 1large handfulThai basil leaves

  • 1large handfulmint leaves

  • 1large handful parsley leaves

  • 1tablespoonfresh lemon juice

  • 2tablespoons extra virgin olive oil

  • Kosher (Coarse) salt and black pepper

Escargot:

  • 1 (7 oz/200 g) canextra-large escargots, drained and rinsed (18 escargots)

  • 1classic 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.

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