1/2 cup white wine
2 tablespoons minced shallots
2 cloves garlic
2 tablespoons butter
12 snails, removed from shells and rinse twice in a weak solution of vinegar and water.
1. In a small saucepan, reduce the wine, shallots, and garlic to a thick syrup.
2. Gradually, add the butter, stirring constantly to form an emulsification.
3. Add the snails and cook for 5-7 minutes. Serve immediately with the sauce and plenty of French bread.