Snails with Garlic Herb Butter (French Escargots à la Bourguignonne)

Large snails abound in Burgundy, but the smaller petit gris of Provence work equally well in this dish. The biggest difference is that you might need more than four dozen - not a bad idea. The snails are really an excuse to eat lots of melted garlic and parsley butter, scooped up with bread. Canned snails and packages of large shells are readily available. Stuffed snail shells are classically served in dishes with indentations for each snail, where the butter pools as it melts. Special tongs for holding the shells and a small two-pronged fork for digging out the snails are provided for each diner. But, if you are not into shells, use an escargot casserole dish made especially for these little gems.

Garlic Herb Butter:
1 cup butter, softened
¼ cup fresh flat-leaf parsley, finely chopped
2 shallots, minced
4 cloves garlic, minced
2 Tbsp. cognac or brandy
sea salt
black pepper, freshly cracked

Marinade:
24 canned French snails
1 tsp. garlic, peeled and finely chopped
1 tsp. flat leaf parsley, finely chopped
1 pinch sea salt
1 pinch white pepper, finely ground
1 tsp. extra virgin olive oil

To Serve:
French baguette or country bread slices

For the Garlic Herb Butter:
Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well. Place in a piping bag. Refrigerate or freeze until needed.

For the Marinade:
Mix all of the ingredients together. Marinate the snails for at least 6 hours, stirring regularly.

Preheat your oven to 425°F (220°C, Gas Mark 7). Put oven rack in the middle position.

For the Assembly:
Place a snail in each shell and fill the cavity with the seasoned butter. Or, if you do not have shells, you can use escargot baking dishes (this is actually how I prefer to make them. Most of such dishes hold 6 escargot a piece.). Place one snail in each hollow of the snail plate. Pipe the garlic herb butter to cover.

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

Small forks are a good idea and make sure to have plenty of good bread alongside, to mop up the delicious butter sauce.

Makes 4 servings.