Instructions: For the Garlic Butter: Combine the shallot, parsley, garlic, butter, salt and pepper in a bowl.

For the Snails: Heat the oven to 350 degrees. Line a rimmed baking sheet with salt.

Cook the butter, shallot, onion and garlic in a skillet over medium heat until the shallot and onion are softened, 4 to 5 minutes. Add the snails and chopped parsley, then add the wine and brandy, allowing the mixture to simmer slowly for 5 to 8 minutes.

Take a shell and add a little Garlic Butter, then insert the snail, then add more garlic butter to cover the snail. Repeat with all shells. Place the escargots on the baking sheet or in an escargoterie, and bake for 15 minutes.

This recipe yields 4 servings.

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