ESCARGOTS À LA BOURGUIGNONNE (SNAILS IN GARLIC–HERB BUTTER)

Use good-quality canned snails and store-bought snail shells to make this timeless garlic-and-herb-flavored dish.

SERVES 4

Ingredients

• 16 tbsp. unsalted butter, softened
• 1⁄4 cup minced flat-leaf parsley
• 1 tbsp. white wine
• 1 tsp. cognac or French brandy
• 3 cloves garlic, minced
• 1 shallot, minced
• Kosher salt, freshly ground black pepper, and nutmeg, to taste
• 24 extra-large snail shells
• 24 canned extra-large snails
• Rock salt
• Country bread, for serving

Instructions

In a bowl, whisk together butter, parsley, wine, cognac, garlic, and shallots with a fork. Season with salt, pepper, and nutmeg. Cover with plastic wrap and refrigerate overnight to let the flavors meld.
Heat oven to 400°. Spoon about 1⁄2 tsp. of butter mixture into each snail shell. Push a snail into each shell; fill shells with remaining butter mixture. Cover bottom of a 9" x 13" baking pan with a layer of rock salt. Arrange snail shells butter side up on bed of salt and bake until butter sizzles, 10–12 minutes. Serve snails on a platter, with bread to soak up the butter, if you like.


Source:

http://www.saveur.com/article/Recipes/Escargots-Bourguignonne-Snails-in-Garlic-Herb-Butter