1 oz shallots
1 garlic clove
1/2 lb (1 cup) butter, at room temperature
1 Tbsp chopped fresh parsley
Salt and pepper
36 canned snails and 36 shells

Peel and finely chop shallot and garlic.
Mix with the butter.
Add the parsley and mash the mixture with a fork to blend thoroughly.
Season to taste with salt and pepper.
Drain the snails.

Drop them into a pan of simmering water and cook 5 minutes.
Drain, cool with cold water and drain again.
Put a pat of snail butter in each snail shell.
Put the snails in the shells and fill with the rest of the snail butter.

Snails may be left in the fridge for 24 hours
so that they can absorb the flavor of the garlic butter.

Preheat the oven to 325º.

Arrange the snails on snail dishes and put them in the oven.
Bake until the butter has melted and the snails are piping hot.

Serve with hot bread.