Escargots à la Bourguignonne (Snails in Garlic–Herb Butter)

Name: Escargots à la Bourguignonne (Snails in Garlic–Herb Butter)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 16 tbsp. unsalted butter, softened; 1 ⁄ 4 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

Serves
serves 4

LANDON NORDEMAN

Use good-quality canned snails and store-bought snail shells to make this timeless garlic-and-herb-flavored dish.

Ingredients

16 tbsp. unsalted butter, softened
¹⁄₄ 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

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Instructions

Step 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.

Step 2

Heat oven to 400°. Spoon about 1⁄2 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.