- 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.