Procedure

Open the can of escargot, drain and wash the snails.

Mix the softened butter, garlic and parsley in a bowl.

If you have snail shells, put a dab of the butter mix in the shell, then a snail, then top with more of the butter mix. arrange shells on metal dishes or in pan.

If you don't have shells, you can simply put the snails in a small pan and spread the butter over them.

Preheat your egg to 425 degrees dome temp with plate setter set in egg feet down (no grid is necessary. Place your pan of snails directly on the plate setter. Cook for 15 minutes until butter is sizzling. Serve on sliced french bread with some of the butter drizzled on them. Delicious.

I have also seen them served on mushroom caps. Follow the same directions, except that place a snail and butter mixture directly on a mushroom cap and then bake (same temps, same time).