Photo: Doaa Elkady • Food Styling: Thu Buser
In this version of the rich, timeless dish—once de rigueur at many high-end French restaurants—garlic- and herb-laced butter is given an aromatic edge by the addition of cognac. Use good-quality canned snails and store-bought snail shells to make this classic recipe.
Featured in “Spirit of the Bistro” by Alec Lobrano in the November 2010 issue.
Makes: 4
Time: 30 minutes
Ingredients
- 16 Tbsp. unsalted butter, softened
- ¼ cup finely chopped parsley leaves
- 1 Tbsp. dry white wine
- 1 tsp. cognac or French brandy
- 3 garlic cloves, finely chopped
- 1 shallot, finely chopped
- Kosher salt and freshly ground black pepper
- Freshly grated nutmeg
- 24 extra-large snail shells
- 24 canned extra-large snails
- Rock salt, for the pan
- Country bread, for serving
Instructions
- In a medium bowl using a fork, whisk together the butter, parsley, wine, cognac, garlic, and shallot. Season to taste with salt, black pepper, and nutmeg. Cover with plastic wrap and refrigerate for 2 hours to let the flavors meld.
- Position a rack in the center of the oven and preheat to 400°F. Spoon about ½ tsp. of the butter mixture into each snail shell and push in a snail, then fill the shells with the remaining butter mixture. Cover the bottom of a 9- by 13-inch baking pan with a layer of rock salt. Arrange the snail shells butter-side up on the bed of salt. Bake until the butter sizzles, 10–12 minutes. Serve the snails on a platter, with bread to soak up the butter.
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