Snails in Garlic–Herb Butter

Name: Snails in Garlic–Herb Butter
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

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In this version of this rich, timeless dish, the butter is given an aromatic edge by the addition of Pernod.

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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