Snails cooked in a coriander & Thai basil butter

Snails cooked in a coriander & Thai basil butter

Escargots au beurre de coriandre et basilic thaïlandais

By
From
Luke Nguyen's France
Serves
4-6
Photographer
Alan Benson

My first meal in France was in a little restaurant in Paris. I ordered a bottle of wine and a serve of snails cooked in butter, garlic and parsley. They were so good that I didn’t think I’d ever find tastier snails in France — until I tried my cousin’s Vietnamese version.

Ingredients

Quantity Ingredient
24 fresh snails, in their shells
200g unsalted butter, at room temperature
2 tablespoons chopped garlic
1 small handful coriander leaves
1 small handful thai basil leaves
1 teaspoon sea salt
pinch freshly ground black pepper
315g rock salt
warmed baguettes, to serve

Method

  1. Remove the snails from their shells. Wash both the snails and their shells in salted water, leaving them to soak for 10 minutes before rinsing under cold water. Repeat this process three times. Set the snails and the shells aside.
  2. In a food processor, blitz together the butter, garlic, coriander, Thai basil, sea salt and black pepper. Remove from the bowl, cover with plastic wrap and set aside at cool room temperature to allow the flavours to develop.
  3. Preheat the oven to 180˚C. Sprinkle the rock salt over a baking tray.
  4. Fill each snail shell with ½ teaspoon of the herb butter. Place a snail in each shell, pushing it into the butter. Use the remaining herb butter to fill up the shells. Place the shells in the rock salt on the tray, butter side up.
  5. Transfer to the oven and bake for 8–10 minutes, or until the butter is sizzling hot and bubbling. Serve with warm baguettes.
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