© Jorgensen Photography
Active Time
20 MIN
Total Time
4 HR 30 MIN
Yield
Serves : 4

Chef Ludo Lefebvre has a clever way to bake snails in his fantastic, garlicky herb butter: He nestles the shells in a bed of rock salt so they don’t tip over. Snail shells are sold at most markets; alternatively, you can use an escargot baking dish or sauté the snails in the infused butter in a small pan. Slideshow: Endangered French Classics

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

Bake the snails for about 10 minutes, until the butter is bubbling. Serve hot with crusty bread.

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