ESCARGOTS RECIPES

Steps:

• 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).

Steps:

• Preheat oven to 450°. Using an electric mixer on medium, beat butter in a medium bowl until smooth. With motor off, add wine, salt, pepper, and nutmeg, then beat on medium until incorporated. Reduce speed to low and add garlic, shallot, and parsley; mix just until incorporated. Transfer butter to a disposable pastry bag or a resealable plastic bag and snip off end (or 1 corner if using plastic bag).
• Place shells in a single layer in a shallow 2-qt. baking dish and pipe about 2 tsp. garlic-parsley butter into each. Tuck a snail inside each shell, then pipe in more garlic-parsley butter to fill shell and mound over top. Bake until snails are sizzling and garlic in butter no longer tastes raw, 10–15 minutes.
• Do Ahead: Shells can be filled 1 day ahead. Cover and chill. Bring to room temperature before baking.