1 shallot, finely chopped
1/4 cup chopped parsley
4 cloves garlic, minced
1/2 cup red wine
1 1/2 cups (12 ounces or 3 sticks) softened butter
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 (28-ounce) can escargots, drained, rinsed, and patted dry

Preheat oven to 350 degrees F.

In a bowl combine shallot, parsley, garlic, red wine, butter, salt, and pepper and mix well to thoroughly combine. Place a small amount of the butter in the well of a snall baking dish. Add one snail, then top with more of the garlic-butter mixture. Bake until butter is melted and bubbly and just beginning to brown. (about 10 minutes)

Serve with toasted garlic bread.