Sadly, you’re not going to be able to waltz down to the corner store and pick up escargot and shells. We ordered the Saveurs brand, along with the shells, from Amazon. This recipe is worth the wait.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Preheat oven to 450°F. Using an electric mixer on medium, beat butter in a medium bowl until smooth. With motor off, add wine, salt, pepper, and nutmeg, then beat on medium until incorporated. Reduce speed to low and add garlic, shallot, and parsley; mix just until incorporated. Transfer butter to a disposable pastry bag or a resealable plastic bag and snip off end (or 1 corner if using plastic bag).
Step 2
Place shells in a single layer in a shallow 2-qt. baking dish and pipe about 2 tsp. garlic-parsley butter into each. Tuck a snail inside each shell, then pipe in more garlic-parsley butter to fill shell and mound over top. Bake until snails are sizzling and garlic in butter no longer tastes raw, 10–15 minutes.
Do Ahead:
Step 3
Shells can be filled 1 day ahead. Cover and chill. Bring to room temperature before baking.
Recipe notes
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