Escargots

INGREDIENTS

16 tbsp. unsalted butter, softened

¼ cup minced flat-leaf parsley

1 tbsp. white wine

1 tsp. cognac or French brandy

3 cloves garlic, minced

1 shallot, minced

Kosher salt, freshly ground black pepper, and nutmeg, to taste

24 extra-large snail shells

24 canned extra-large snails

Rock salt

Country bread, for serving

INSTRUCTIONS

1. In a bowl, whisk together butter, parsley, wine, cognac, garlic, and shallots with a fork. Season with salt,

pepper, and nutmeg. Cover with plastic wrap and refrigerate overnight to let the flavors meld.

2. Heat oven to 400°. Spoon about ½ tsp. of butter mixture into each snail shell. Push a snail into each shell; fill shells with remaining butter mixture. Cover bottom of a 9" x 13" baking pan with a layer of rock salt. Arrange snail shells butter side up on bed of salt and bake until butter sizzles, 10–12 minutes. Serve snails on a platter, with bread to soak up the butter, if you like.

#france