Escargot

INGREDIENTS

1 small garlic clove 3/8 teaspoon table salt 1 stick (1/2 cup) unsalted butter, softened 1 1/2 teaspoons finely minced shallot 1 tablespoon finely chopped fresh flat-leaf parsley 1/4 teaspoon black pepper 1 tablespoon dry white wine 12 to 16 snails* (from a 7- to 8-oz can) About 2 cups kosher salt (for stabilizing snail shells) Special equipment: 12 to 16 sterilized escargot shells* Accompaniment: French bread

PREPARATION

Put oven rack in middle position and preheat oven to 450°F. Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt. Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well. Beat in wine until combined well. Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt. Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately. Available at Dean & Deluca (212-226-6800). Cooks' notes: · The escargots can be prepared, but not baked, up to 30 minutes ahead and kept at room temperature until ready to bake. · If you don't have an escargot serving dish, serve the snails on a bed of kosher salt (to stabilize shells) on a platter.

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