Snails in Garlic–Herb Butter | Saveur

Ingredients

• 1 cup plus 4 tbsp. unsalted, uncultured butter (like Plugrá or Kerrygold), at room temperature
• 3 tbsp. finely chopped flat-leaf parsley
• 1 ¹⁄₂ tbsp. finely chopped chives
• 2 tsp. Pernod
• ³⁄₄ tsp. kosher salt
• ¹⁄₂ tsp. finely chopped tarragon leaves
• ¹⁄₄ tsp. cayenne
• 3 cloves garlic, finely chopped
• 1 shallot, finely chopped
• 36 snail shells
• 36 canned snails, preferably from Burgundy, drained and rinsed thoroughly
• 1 loaf country-style French bread