Ingredients

• 1 cup (2 sticks) European-style butter, room temperature
• 1 tablespoon dry white wine
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• Pinch of ground nutmeg
• 12 garlic cloves, very finely chopped
• 1 large shallot, finely chopped
• 3/4 cup finely chopped parsley
• 24 large empty escargots shells
• 24 extra-large canned escargots, preferably from Burgundy

Instructions

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).
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.
3. Shells can be filled 1 day ahead. Cover and chill. Bring to room temperature before baking.