Step 1

In a pan on medium heat, melt 1 ounce of butter and sweat the shallots and snails for 3 to 4 minutes. Season with salt and pepper, stir and store in a bowl. In the small bowl of a food processor, chop the garlic, parsley and basil leaves.

Step 2

Add the cubed butter, salt, and pepper until the butter is soft and the ingredients are thoroughly combined. Arrange the sautéed snails in individual ovenproof serving dishes; cover each dish with a generous tablespoon of garlic butter. Before baking, sprinkle a teaspoon of breadcrumbs on top of the snails.

Step 3

Bake in a 400°F oven for 10 to 15 minutes, until the butter, begins to bubble and brown. Serve with a crusty French baguette for sopping up the sauce.