Escargots à la Bourguignonne (Snails with Garlic Butter)

Ingredients

1. 16 tbsp unsalted butter, softened
2. ¹⁄_{4  cup minced flat-leaf parsley}
3. _{1 tbsp white wine}
4. _{1 tsp cognac or French Brandy}
5. _{3 cloves garlic, minced}
6. _{1 shallot, minced}
7. _{Kosher Salt, freshly ground black pepper, and nutmeg, to taste}
8. _{24 Extra- Large Snail Shells}
9. _{24 Canned Extra- Large Snails}
10. _{Rock Salt}
11. _{Country Bread, for serving}

Direction 

1. In a bowl, whisk together butter, parsley, wine, cognac, garlic, and shallots with a fork. Season with salt, pepper, and nutmeg. Cover with plastic warp and refrigerate overnight to let the flavors meld.
2. Heat oven to 400°. Spoon about ¹⁄_{2  tsp of butter, mixture into each snail shell. Push a snail into each shell. Push a snail into each shell; fill shells with remaining butter mixture. Cover bottom of a 9" x 13" baking pan with a layer of rock salt. Arrange snail shells butter side up on bed of salt and bake until butter sizzles, 10-12 minutes. Serve snails on platter, with bread to soak up the butter, if you like.}