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1
Prepare the escargot butter first.
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2
In a food processor, combine the butter, garlic, parsley, bread crumbs, almond powder, pastis, salt, pepper, and Tabasco and process until creamy.
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3
Scoop into a bowl, cover, and store in the fridge.
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4
Soak the whelks in cold water to cover for 2 hours, changing the water 2 or 3 times.
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5
Drain the whelks.
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6
In a small stockpot, bring the water and salt to a boil over high heat.
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7
Add the whelks, lower the heat to medium, and simmer for 15 minutes.
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8
While the whelks are cooking, remove the escargot butter from the fridge to soften, and preheat the oven to 450F (230C).
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9
When the whelks are ready, drain and let cool for 5 to 10 minutes, then rinse the shells.
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10
Using a fondue fork, remove the meats from the shells.
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11
Reserve the shells.
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12
Clean the meats by removing any muddy or sandy appendages, and then rinse the meats.
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13
Make 4 or 5 neat little slices, 1/4 inch (6 mm) deep across each meat, and carefully put the meats back into their shells.
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14
Dab a spackle of escargot butter on the opening of each whelk, effectively closing it shut.
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15
Place the whelks in a small gratin dish (from which you should eat them).
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16
Bake for 10 to 14 minutes, or until the butter is crackling and bubbling.
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17
Serve piping hot.
