Chrystine Brouillet’s Basil Escargots | RICARDO

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)