In reply to Jasmine.

Escargots à la Bourguignonne

Yield 4 first-course servings
ACTIVE TIME 25 min
TOTAL TIME 30 min

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)
Accompaniment: French bread
Special Equipment
12 to 16 sterilized escargot shells*
PREPARATION

Put oven rack in middle position and preheat oven to 450°F.
Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.
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.
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.
Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately.