Escargots à la Bourguignonne | Steven Noble

Ingredients

• 24 canned or fresh escargots
• ½ cup unsalted butter, softened
• ¼ cup finely chopped parsley
• 1 tbsp minced garlic
• 1 tsp finely chopped shallot
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 1 tbsp brandy or dry white wine (optional)
• 12 escargot shells (if using canned snails)
• Baguette, for serving