Makes 4 first-course servings
Snails are a French classic, and rightly so. While some of us may squirm at the idea, anyone who has braved these juicy little morsels will undoubtedly go on to list them as one of the most delicious things they’ve ever tasted.
Preheat oven to 230°C/450°F.
Place oven rack in the middle position.
Place 1/8 tsp salt, parsley, shallot, garlic and unsalted butter in small bowl and mash with a fork to a paste consistency.
Place the paste in a small food processor and beat together with the remaining salt, and pepper until well combined.
Add the wine and beat until well combined. Divide half of the garlic butter among the snail shells. Stuff 1 snail into each shell and top with remaining butter.
Spread the coarse salt in a shallow baking dish and nestle shells on the salt, butter sides up.
Bake the snails until the butter is completely melted and sizzling, about 5-6 minutes.
TIP: The escargots can be prepared, but not baked, up to 30 minutes ahead and kept at room temperature until ready to bake. If you do not have the special escargot plates, you can use coarse salt (about 2 cups) to stabilize the shells
1 small garlic clove, minced
A dash of salt, about 3/8 tsp
½ cup or 1 stick of unsalted butter, softened
1½teaspoons shallot, minced
1 tbsp fresh flat-leaf parsley, finely chopped
1/4 tsp freshly ground black pepper
1 tbsp dry white wine
12 to 16 snails
12 – 16 cleaned and sterilized escargot shells