Ingredients
1
stick (1/2 cup) unsalted butter, softened
1
1/2 tsp finely minced shallot
1
tbsp finely chopped fresh flat-leaf parsley
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
Directions
1.
Put oven rack in middle position and preheat oven to 450°F.
2.
Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.
3.
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.
4.
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.
5.
Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately.
7.
The escargots can be prepared, but not baked, up to 30 minutes ahead and kept at room temperature until ready to bake.
8.
If you don\'t have an escargot serving dish, serve the snails on a bed of kosher salt (to stabilize shells) on a platter.
9.
* Available at Dean & Deluca (212-226-6800).
