Escargots à la Bourguignonne

Ingredients

• 1 small garlic clove
• 3/8 teaspoon table salt
• 1 stick (1/2 cup) unsalted butter
• softened
• 1 1/2 teaspoons finely minced shallot
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1/4 teaspoon black pepper
• 1 tablespoon dry white wine
• 12 to 16 snails* (from a 7- to 8-oz can)
• About 2 cups kosher salt (for stabilizing snail shells)
• Accompaniment: French bread
• 12 to 16 sterilized escargot shells*

Instructions

1. 1

   Put oven rack in middle position and preheat oven to 450°F.

2. 2

   Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.

3. 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.

4. 4

   Beat in wine until combined well.

5. 5

   Divide half of garlic butter among snail shells.

6. 6

   Stuff 1 snail into each shell and top snails with remaining butter.

7. 7

   Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.

8. 8

   Bake snails until butter is melted and sizzling, 4 to 6 minutes.

9. 9

   Serve immediately.

10. 10

    Available at Dean & Deluca (212-226-6800).