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Ingredients
US|METRIC
4 SERVINGS
- 1 garlic clove (small)
- 3/8 tsp. table salt
- 1/2 cup unsalted butter (softened)
- 1 1/2 tsp. finely minced shallot
- 1 Tbsp. fresh flat leaf parsley (finely chopped)
- 1/4 tsp. black pepper
- 1 Tbsp. dry white wine
- 16 snails (*, from a 7- to 8-oz can)
- 2 cups kosher salt (for stabilizing snail shells)
- 16 shells (sterilized escargot)
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