This recipe is a more traditional version and hails from Burgundy, in the SW you will often find snails stuffed with Foie Gras which is equally delicious.
1 shallot, finely chopped
1/4 cup chopped parsley
4 cloves garlic, minced
1/2 cup red wine
1 1/2 cups softened butter
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
48 cleaned snail shells
1 can escargots, drained, rinsed, and patted dry
Preheat oven to 200C.
In a bowl combine shallot, parsley, garlic, red wine, butter, salt, and pepper and mix well to combine. Place a small amount of the butter inside each prepared snail shell. Add one snail to each shell, then fill each shell with more of the garlic-butter mixture. Place each prepared shell in the well of a snail dish and bake until butter has melted beginning to brown.