Finely mince 6 garlic cloves and 1 shallot. Chop 3 tbsp flat-leaf parsley and zest 1 tsp lemon. Combine garlic, shallot, parsley and lemon zest with the softened butter.

Add seasonings and optional liquids

Add 1 tsp salt, 1 tsp freshly ground black pepper, 2 tbsp dry white wine (if using) and 1 tsp cognac/brandy (if using) to the butter mixture. Mix thoroughly until smooth and evenly combined. Taste and adjust salt/pepper.

Chill slightly (optional)

If the butter becomes too soft, chill 10–15 minutes so it firms but remains spreadable. This helps when portioning into shells or escargot dish.

Assemble escargots

Preheat oven and prepare dish

Preheat the oven to 200°C (400°F). Grease an escargot plate or small ramekins with about 1 tsp salted butter to prevent sticking.

Place snails and butter

If using individual escargot shells: put one snail into each shell and push a small amount (about 1 tsp) of the garlic-parsley butter into the opening so the snail is surrounded. If using an escargot baking dish with wells or small ramekins: place one snail in each well and top with approximately 1 tbsp of the garlic-parsley butter mixture so the butter covers the snail.

Optional breadcrumb topping

If you like a light crust, sprinkle about 1/4 tsp (roughly 2 tbsp divided among 24 snails) of breadcrumbs over each butter-topped snail or wells. This is optional but gives a nice golden finish.

Bake and finish

Bake

Arrange the escargot plate or ramekins on a baking sheet and bake in the preheated oven for 8–12 minutes, until the butter is bubbling and the surface is lightly golden. If you added breadcrumbs, they should be toasted. Avoid overbaking so snails remain tender.

Rest briefly and garnish

Remove from oven and let rest 1–2 minutes. Sprinkle with an extra pinch (about 1 tbsp total) of chopped fresh parsley for color. Serve with lemon wedges.

Serve

Serve hot with crusty bread or toasted baguette slices to soak up the garlic butter. Provide small forks or escargot tongs if using shells.