Buy the snails in a tin or a jar, or as in the picture, in the shell. Crush the peeled garlic cloves. Cut the shallots into very fine brunoise. Chop the parsley. Mix the butter at room temperature with these and the other ingredients and fill the shells. Put 10 minutes in an oven preheated to 185°C until the  butter is bubbling. Serve with a baguette.

Escargots in garlic butter

Snails (escargots) butter garlic shallot parsley salt & pepper
A Recipe Guide For The Amateur Chef Belgian Cuisine

Escargots

in garlic butter 

Snails (escargots) butter garlic shallot parsley salt & pepper
Buy the snails in a tin or a jar, or as in the picture, in the shell. Crush the peeled garlic cloves. Cut the shallots into very fine brunoise. Chop the parsley. Mix the butter at room temperature with these and the other ingredients and fill the shells. Put 10 minutes in an oven preheated to 185°C until the  butter is bubbling. Serve with a baguette.
a recipe guide for the amateur chef Belgian Cuisine