Escargot With Garlic-Parsley Butter

• 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

1. Preheat oven to 450u0b0F. 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.

butter, white wine, kosher salt, freshly ground black pepper, ground nutmeg, garlic, shallot, parsley, escargots shells, escargots

Taken from www.epicurious.com/recipes/food/views/escargot-with-garlic-parsley-butter (may not work)