Ingredients

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

Instructions

1. Put oven rack in middle position and preheat oven to 450°F.
2. Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.
3. 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.
4. 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.
5. Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately.
6. Available at Dean & Deluca (212-226-6800).