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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.
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