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Escargots à la Bourguignonne

['1 small garlic clove', '3/8 teaspoon table salt', '1 stick (1/2 cup) unsalted butter, softened', '1 1/2 teaspoons finely minced shallot', '1 tablespoon finely chopped fresh flat-leaf parsley', '1/4 teaspoon black pepper', '1 tablespoon dry white wine', '12 to 16 snails* (from a 7- to 8-oz can)', 'About 2 cups kosher salt (for stabilizing snail shells)', 'Accompaniment: French bread', '12 to 16 sterilized escargot shells*']

Put oven rack in middle position and preheat oven to 450°F.
Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.
Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well. Beat in wine until combined well.
Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter. Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
Bake snails until butter is melted and sizzling, 4 to 6 minutes. Serve immediately.
Available at Dean & Deluca (212-226-6800).

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