- 2 sticks unsalted butter, softened
- 1/4 cup minced parsley
- 2 tablespoons minced shallot
- 1 tablespoon dry white wine
- 1 tablespoon minced garlic
- 1 1/2 teaspoons kosher salt
- 1 teaspoon Cognac
- 1/2 teaspoon freshly ground pepper
- Pinch of freshly grated nutmeg
- Rock salt, for baking
- 24 snail shells, rinsed and dried
- 24 canned giant snails, drained and rinsed
- Crusty bread, for serving
How to make this recipe
- In a bowl, blend the butter, parsley, shallot, wine, garlic, salt, Cognac, pepper and nutmeg. Cover and refrigerate for at least 4 hours or overnight. Let return to room temperature before using.
- Preheat the oven to 400°. Spread a 1/4-inch-thick layer of rock salt on a rimmed baking sheet. Pack 1/2 teaspoon of the butter into each escargot shell and stuff a snail inside. Fill with the remaining butter. Nestle the shells in the salt, butter side up.
- Bake the snails for about 10 minutes, until the butter is bubbling. Serve hot with crusty bread.
The recipe can be prepared through Step 2 and refrigerated, covered, for 2 days. Bring to room temperature before using.
These garlicky snails are ideal with a crisp Chablis.