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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']

Preheat oven to 450°F. 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).
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.
Shells can be filled 1 day ahead. Cover and chill. Bring to room temperature before baking.

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