Heat an oven to 375 degrees F. Drain the snails, if needed. Set the shells in an escargot plate, if you’re lucky enough to own such an item. For the rest of us, set them in a small baking dish or on a rimmed baking sheet. You don’t want it too much bigger than all the shells because you want the melted butter to sort of stay with the snails, or in an escargot dish with individual wells for each snail. If they tip over too much, consider laying down a thin layer of rock salt to nestle them in so they stay steady.

Peel and mince the garlic and shallot. Mince the parsley. In a small bowl, mash the butter with the garlic, shallot, and parsley to form as smooth a paste as you can (you can also do this in a food processor if you have a mini one). Add salt and pepper to taste (the amount of salt will depend on the salt level of your butter).

Put a small amount of the butter in each shell, stuff in a snail, and top it all off with as much butter as you can stuff in the shell. Rearrange the shells as needed to keep them steady, and bake until the butter is melted and the snails are tender, about 15 minutes.