Wine-Marinated Escargot with Garlic Butter Sauce Recipe

How to make it

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• To marinate the snails

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• Combine the broth, wine or sherry, shallot and 1 clove pressed garlic in a small sauce pan and heat to a simmer.
• Remove from heat and place in the fridge to cool. (You don't want to put the snails in when it's hot, or they may get tough and rubbery prior to baking.)
• Drain the snails, and remove the softer portion from the top of the foot. (This could be residual intestine still attached to the foot. NOT good eats.)
• Put the snails in the cooled marinade, and let marinate for 2 to 3 hours, mixing periodically.

• To make the garlic butter sauce:

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• Melt the butter in a small dish in the microwave until it starts to liquify, but no need to fully melt.
• Mix in the tarragon, parsley, pepper and the rest of the garlic. Refrigerate or freeze until solidified while the snails marinate.

• To bake the snails:

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• Preheat the oven to 400 degrees.
• Strain the marinade from the snails reserving the shallots and whatever garlic does not fall through.
• Evenly distribute the shallots and garlic in the cups of the snail bakers, and place 1 snail into each cup.
• Spoon equal amounts of the solidified butter mixture into each cup.
• Bake the snails for 10 minutes, or until the butter bubbles.
• Serve with crusty French bread or baguette.