Escargots à la Bourguignonne (Snails in Garlic–Herb Butter)
Use good-quality canned snails and store-bought snail shells to make this timeless garlic-and-herb-flavored dish.
Enlarge Image Credit: Landon Nordeman16 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
Country bread, for serving
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.
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.
Pairing note: The Domaine Chanson Bourgogne Pinot Noir 2007 ($15) has intense aromas of violet and liquorice, as well as a hint of spice, that complement the garlicky, herbaceous notes in this dish. —Michael Peltier, sommelier of Alain Ducasse's Benoit, in New York City