(Snails like they serve in Bourgogne Region of France)
Ingredients
16tbsp.unsalted buttersoftened
1⁄4 cup minced flat-leaf parsley
1tbsp.white wine
1tsp.cognac or French brandy
3clovesgarlicminced
1shallotminced
Kosher saltfreshly ground black pepper, and nutmeg, to taste
24extra-large snail shells
24canned extra-large snails
Rock salt
Country breadfor serving
Instructions
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.
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.