Traditional Snails Baked in Garlic Butter

Preheat your oven to 200°C. If using traditional snail shells, ensure they are clean.

In a small bowl, combine the softened butter, minced garlic, chopped parsley, minced shallot, white wine, salt, and black pepper. Mix well until everything is thoroughly incorporated and fragrant.

Drain the canned escargots and pat them dry with a paper towel. This helps them absorb the butter flavor better.

Place each snail into a clean snail shell or an indentation in an escargot baking dish.

Top each snail generously with the prepared garlic butter mixture, ensuring it fills the shell or cavity.

Bake in the preheated oven for 10-12 minutes, or until the butter is bubbling vigorously and the snails are heated through.

Serve immediately, directly from the oven, with plenty of crusty baguette for dipping into the delicious garlic butter. Be cautious, as the dish will be very hot.