Ingredients for 4 servings (6 snails per person):

• 24 large top-quality canned snails,
  
• 8 ounces/125 g unsalted butter, at room temperature,
  
• 2 to 3 garlic cloves,
  
• 1 shallot,
  
• 1/4 cup Italian parsley,
  
• 1 teaspoon salt, pinch of freshly ground black pepper.

Preparation Steps:

1. Prepare the filling: Place the butter in a large bowl. Chop the garlic, shallot and parsley very finely by hand or in a blender and add to the butter with pepper, salt and mix well. The butter can be piped or spooned over the snails.

2. Open the can of snails, rinse them, drain and pat them dry.

3. If using snail dishes, spoon a little of the butter into each indentation, place a snail, and spoon about 2 teaspoons of butter over each.
If using snail shells, place a snail in each shell and pipe in about 2 teaspoons of butter.

4. Refrigerate the stuffed snails for at least an hour, or until time to cook them.

5. Preheat the oven to 450 degrees F. Just before to serve, place he snails in the oven for 5 to 8 minutes, or until the butter is bubbly.

6. Serve with bread and eat while hot.

Wine Pairing Tips: With such powerful flavors of garlic and parsley butter, it would almost be wasteful to serve a refined, complex wine with escargot. Stick to a relatively modest non-oaked white wine, like a Mâcon or Petit Chablis.