Ingredients 1 cup dry white wine 1 cup water 8 large garlic cloves, chopped 3 large thyme sprigs 2 strips orange zest 2 large shallots, chopped 2 tablespoons Cognac Four 8.75-ounce cans large snails (see Note), drained and rinsed 1 tablespoon coarse sea salt Freshly ground pepper About 48 snail shells, for serving Instructions In a medium saucepan, combine the wine, water, garlic, thyme, orange zest, shallots and Cognac. Cover and simmer over low heat for 10 minutes. Add the snails, salt and a few grindings of pepper, cover and simmer for 5 minutes. Remove from the heat and let stand, covered, for 20 minutes. Transfer the snails to the shells and serve.