Step 1

Preheat oven to 450°F (230°C). Mash garlic and 1/2 tsp salt to a paste.

Step 2

Beat together butter, shallot, garlic paste, parsley, and remaining salt & pepper in a small bowl. Add wine and mix everything thoroughly.

Step 3

Divide garlic butter in half. Stuff empty shells with a little butter, push the snail in, then add the remaining butter. Place filled shells into holes of individual escargot dishes or a shallow baking dish on top of 2 cups Kosher or rock salt.

Step 4

Bake until butter is melted and sizzling, 5-6 minutes. Serve on a separate platter with sliced baguettes for soaking up the butter and garlic.