Fricassee of Snails With Parsley And Roasted Garlic Cream

Preheat oven to 250 degrees F. Slice off the top of each head of garlic, exposing cloves, and slightly spread cloves apart. Place garlic in a small baking dish, drizzle with oil, then cover dish with aluminum foil. Bake until cloves have softened, about 2 hours.

Reserve 8 parsley sprigs for garnish, and blanch the rest in a pot of boiling salted water over high heat for 2 minutes. Drain and dry on paper towels, then finely chop and set aside.

Reserve 8 cloves roasted garlic in their skins for garnish, peel remaining cloves, and transfer to a blender or food processor. Add heavy cream and 2 tablespoons chablis and puree until smooth. Season to taste with salt and pepper, transfer to a small saucepan, cover, and warm gently over low heat.

Combine escargot brine and remaining chablis in a small saucepan and bring to a simmer over medium heat. Season to taste with salt and pepper and cook for 5 minutes. Add 2 tablespoons butter, stirring until melted, then remove from heat. Stir in chopped parsley, and cover pan to keep warm.

Melt remaining 4 tablespoons butter in a nonstick skillet over medium heat and saute snails until hot, 3-5 minutes.

Divide parsley sauce between plates, then swirl garlic cream into each serving. Arrange snails in center of each plate and garnish with parsley sprigs and garlic cloves.