Escargots A La Bourguignonne (Snails In Parsley Butter)

Beat together butter, garlic, parsley, shallots, salt, pepper, nutmeg, wine, and cognac in a medium mixing bowl. Cover and refrigerate for at least 4 hours, or overnight.

Preheat oven to 400 degrees F.

Using a butter knife, fill each snail shell with about 1/2 teaspoon butter mixture. Push a snail into each shell, then use remaining parsley butter to fill shells to the rim.

Cover the bottom of a baking pan with rock salt and arrange escargots butter side up. Bake until butter sizzles, about 10 minutes.

Serve with good country bread, if you like, to soak up the butter.