Escargots de Bourgogne

Method

1. Preheat the oven to 220°C (425°F) to ensure it reaches the correct temperature for gratinating the escargots.
2. Pat the snails dry and place one snail into each escargot shell or individual cavity of an escargot dish.
3. Combine the garlic butter with the chopped parsley and white wine, mixing until a cohesive, aromatic compound butter forms.
4. Spoon a generous amount of the garlic butter mixture over each snail, filling the shell or cavity completely to seal in moisture.
5. Arrange the filled escargot dish on a baking tray and place it in the preheated oven for 8 minutes, until the butter is bubbling and the snails are heated through.
6. Remove from the oven and serve immediately while the garlic butter is still sizzling.