Ingredients: 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. Directions: 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. Serves 2