Snails in Garlic–Herb Butter

Name: Snails in Garlic–Herb Butter
Ingredients: 1 cup plus 4 tbsp. unsalted, uncultured butter (like Plugrá or Kerrygold), at room temperature; 3 tbsp. finely chopped flat-leaf parsley; 1 1 ⁄ 2 tbsp. finely chopped chives; 2 tsp. Pernod; 3 ⁄ 4 tsp. kosher salt; 1 ⁄ 2 tsp. finely chopped tarragon leaves; 1 ⁄ 4 tsp. cayenne; 3 cloves garlic, finely chopped; 1 shallot, finely chopped; 36 snail shells; 36 canned snails, preferably from Burgundy, drained and rinsed thoroughly; 1 loaf country-style French bread

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Servings: 6

Instructions

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Step 1

Stir the butter, parsley, chives, Pernod, salt, tarragon, cayenne, garlic, and shallots together in a medium bowl and stir well to combine; cover and refrigerate overnight so that the flavors can intensify.

Step 2

One hour before you're ready to fill shells, remove butter from refrigerator and let soften.

Step 3

Heat oven to 350°. Push 1⁄2 tsp. of the butter mixture into each snail shell and follow with a snail, pushing it in slightly to make room for more butter. Finish by packing about 1⁄2 tsp. more butter into each shell; smooth the open ends. Arrange shells upright in a small casserole dish or in individual escargot dishes. Roast escargots until butter is sizzling, 10–12 minutes. Divide escargots between 6 plates or serve in individual dishes, if using, with bread on the side for soaking up the butter.

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