Snails in Garlic–Herb Butter
In this version of this rich, timeless dish, the butter is given an aromatic edge by the addition of Pernod.
Yield: serves 6
- 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
- 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.
- One hour before you're ready to fill shells, remove butter from refrigerator and let soften.
- 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.