On Off the Plate in September, Chef Damian Mandola heads to east Austin for a look at some of the more popular dishes at a new restaurant called Braise. Chef and owner Parind Vora kicks off the month with a look at how he prepares his escargot with garlic butter and thyme.

Escargot with garlic butter and thyme

Ingredients:

7-8 plump, French Helix Escargot
2 oz. butter
Thinly sliced garlic
Salt
Crushed red pepper, to taste
Splash of lemon juice
Italian, flat leaf parsley coarsely chopped, mixed with picked thyme and snipped chives
Some olive oil

Directions:

Heat a small pan over medium high heat. Then, sauté the garlic in a little olive oil. Next, add the escargot and cook for a few seconds. Then, deglaze the pan with a little lemon juice. Next, add the seasonings and emulsify the butter by adding a swirling in the pan.

Remove the mixture from heat and add all the herbs. Taste and re-season as necessary. Serve piping hot.