A friend once attempted a similar recipe, and the outcome was terrible, probably due to poor execution. However, this appears to be the French recipe I encountered in Paris which was pretty good, but I much prefer a "California recipe" that's buttery and garlicky and without the parsley that doesn't do anything for me. This recipe is served at a famous Sunset Beach CA restaurant, Capt Jack's, and that's a meal unto itself with their excellent garlic bread.
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.
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Credit: Landon Nordeman
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
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.
SERVES 4
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
 Recipe - Saveur.com){kind=link}