Snails in Garlic–Herb Butter

Step 1

Stir the butter, parsley, chives, Pernod, salt, tarragon, cayenne, garlic, and shallots together in a medium bowl and stir well to combine; cover and refrigerate overnight so that the flavors can intensify.

Step 2

One hour before you're ready to fill shells, remove butter from refrigerator and let soften.

Step 3

Heat oven to 350°. Push 1⁄2 tsp. of the butter mixture into each snail shell and follow with a snail, pushing it in slightly to make room for more butter. Finish by packing about 1⁄2 tsp. more butter into each shell; smooth the open ends. Arrange shells upright in a small casserole dish or in individual escargot dishes. Roast escargots until butter is sizzling, 10–12 minutes. Divide escargots between 6 plates or serve in individual dishes, if using, with bread on the side for soaking up the butter.