Pre heat oven to 350º

Open can of escargot, drain, rinse, and soke in water for 10 min

Chop garlic, shallot, and parsley into a fine green mixture, add a drop or two of olive oil and make a paste, add salt pepper to taste

Add room temp butter to garlic/shallot/parsley paste and mix together well

Drain and pat dry the escargot

My escargot baking dish could only hold six so I made two batches. fill each crator in dish with an escargot and top each escargot with a small amount of the butter mixture less than a tablespoon. you don't want to overload the baking dish.

Place in oven for 15-20 min or untill the butter browns. the butter can burn easily so watch them.

If you want a little more browning action put in oven for 10 min and put under broiler till brown

Remove and serve with crispy french bread and red wine