Escargots à la Bourguignonne

Directions

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. Beat in wine until combined well.

4. 4.

   Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.

5. 5.

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

6. 6.

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