Snails in Garlic–Herb Butter
(Escargots à la Bourguignonne)
In this version of this rich, timeless dish, once de rigueur on the menu at many high-end French restaurants, garlic- and herb-laced butter is given an aromatic edge by the addition of Pernod, the French anise-flavored spirit.
1 cup plus 4 tbsp. unsalted, uncultured butter
(like Plugrá or Kerrygold), at room temperature
3 tbsp. finely chopped flat-leaf parsley
1 1⁄2 tbsp. finely chopped chives
2 tsp. Pernod
3⁄4 tsp. kosher salt
1⁄2 tsp. finely chopped tarragon leaves
1⁄4 tsp. cayenne
3 cloves garlic, finely chopped
1 shallot, finely chopped
36 snail shells
36 canned snails, preferably from Burgundy,
drained and rinsed thoroughly
1 loaf country-style French bread
1. Stir the butter, parsley, chives, Pernod, salt, tarragon, cayenne, garlic, and shallots together in a medium bowl and stir well to combine; cover and refrigerate overnight so that the flavors can intensify.
2. One hour before you're ready to fill shells, remove butter from refrigerator and let soften.
3. Heat oven to 350°. Push 1⁄2 tsp. of the butter mixture into each snail shell and follow with a snail, pushing it in slightly to make room for more butter. Finish by packing about 1⁄2 tsp. more butter into each shell; smooth the open ends. Arrange shells upright in a small casserole dish or in individual escargot dishes. Roast escargots until butter is sizzling, 10–12 minutes. Divide escargots between 6 plates or serve in individual dishes, if using, with bread on the side for soaking up the butter.