Name: Escargot with Garlic-Parsley Butter
Yield: 4 Servings
Ingredients: 1 cup (2 sticks) European-style butter, room temperature; 1 tablespoon dry white wine; 1½ teaspoons kosher salt; ½ teaspoon freshly ground black pepper; Pinch of ground nutmeg; 12 garlic cloves, very finely chopped; 1 large shallot, finely chopped; ¾ cup finely chopped parsley; 24 large empty escargots shells; 24 extra-large canned escargots, preferably from Burgundy

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Peden + Munk

Sadly, you’re not going to be able to waltz down to the corner store and pick up escargots and shells. We ordered the Saveurs brand, along with the shells, from Amazon.com. This recipe is worth the wait.

Recipe notes