Escargot, Brie and Basil Bundles with Port Reduction Recipe
Escargot, Brie and Basil Bundles with Port Reduction
Flavors of Quebec
Total time: 30 to 60 minutes

Preparation time: 20 minutes
Cooking time: Under 30 minutes

Difficulty: Easy
For 4 servings

- 2 sheets of phyllo pastry
- 2 dozen Burgundy Snails
- 100 g (3 1/2 oz.) brie
- Fresh basil

- 4 French shallots
- 1 leek
- 50 ml (3 tbsp.) Port
- 100 ml (6 tbsp.) chicken stock
- 100 ml (6 tbsp.) heavy cream
- Butter
  1. Wash and finely chop the white part of the leek; cook in butter over low heat for five minutes. 
  2. Cut the phyllo sheets in quarters; butter half of them and lay the remaining squares on top.
  3. In the center of each square place some of the cooled leek, six well-drained snails, a little fresh chopped basil and a piece of brie.
  4. Gather up the edges of the phyllo to form a bundle, repeating with the remaining packets.

Sauce and presentation

  1. Sauté the chopped shallots; add the Port and reduce. 
  2.  Add the chicken stock and cream; reduce again to the desired consistency. 
  3. Place the bundles in a hot oven and cook until lightly browned – about 5 minutes -  watching them closely.
  4. Place a bundle in the center of each plate with a ribbon of sauce around it.
  5. Garnish with edible flowers and fresh basil. 


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