Escargots with wine
I don't do my snails in shells as it doesn't make sense. Think about it, you take a snail and remove it from it's shell. Next you clean it and prepare it in a shell not its own. When done you remove it from the shell to eat. Too much work. Better to simply eat them with a spoon from a dish.
One can of snails
Half stick of butter
Three garlic cloves (diced)
¼ cup fresh parsley (chopped)
One small shallot (diced)
One cup red wine (Merlot, Cabernet Sauvignon or Pinot Noir. Save the rest of the bottle for dinner)
Two tablespoons breadcrumbs (Panko would do nicely)
Open the can of snails, drain and rinse well with cold water and pat dry. Place the snails and the wine in a small bowl and add the minced garlic, shallots and chopped parsley. Cover and marinate for two hours in refrigerator.
Place the snails in a small oven safe dish and pour in the marinade. Cut the butter into pats and spread on top. Sprinkle the breadcrumbs on top and bake at 450 degrees for twelve to fifteen minutes. They are done when the butter is boiling.
Eat with fresh bread and make sure to soak up that delightful wine and butter sauce. Have a glass of the wine you used in the preparation while eating.
Feel free to vary this recipe as you like. I'm going to add a touch of citrus the next time with some orange zest.