Escargots à la Bourguignonne

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

From the kitchen of Carly

Tender snails tucked into shells and crowned with a silky garlic-butter enriched with shallot, parsley, and white wine. Baked until the butter bubbles and turns nutty. Crusty bread is non-negotiable for soaking up every drop.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 small garlic clove
13/8 teaspoon table salt
11 stick (1/2 cup) unsalted butter, softened
11 1/2 teaspoons finely minced shallot
11 tablespoon finely chopped fresh flat-leaf parsley
11/4 teaspoon black pepper
11 tablespoon dry white wine
112 to 16 snails* (from a 7- to 8-oz can)
1About 2 cups kosher salt (for stabilizing snail shells)
1Accompaniment: French bread
112 to 16 sterilized escargot shells*

Instructions

Put oven rack in middle position and preheat oven to 450°F.
Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.
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.
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.
Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately.
Available at Dean & Deluca (212-226-6800).