Snail dish

My coworker and I walked down to City Kitchen on our afternoon break. I ended up buying a dish for cooking escargots. Or maybe it's for serving them. I'll find out. It was on close-out, and I got it for $12.50. It holds a dozen snails.

So now I have this dish. There's a can of snails in the cupboard. I have garlic and butter. I've made escargots once, around high school, and they didn't turn out well. But now that I'm older and wiser, I'm thinking that as long as the snails in the can are good then they should come out tasty.

Butter, garlic, parsley, snail.

That's all I got.

Found this:

ESCARGOT IN WINE http://www.cooks.com/rec/view/0,1845...249199,00.html

1 (4 oz.) can escargot, drained
1/4 c. red wine
1 clove garlic, crushed
1/4 tsp. coarsely ground black pepper
1/2 c. butter
2 tbsp. fresh parsley, chopped
1 tsp. tarragon
2 tbsp. chives

Marinate escargot in wine and seasonings - at least 2-3 hours.
Place escargot in shells. Spoon in wine mixture. Marinate.

Press 1 teaspoon butter (softened) over opening of shell. (This seals in the escargot.)

Place in baking pan. Bake in 425 degree oven for 10-15 minutes until bubbly.

Let's see what it says on the can. (Incidentally, I have shells too.)

BUTTER SAUCE
Blend 6 tbsp butter, 1 clove finely chopped garlic, 1 tsp finely chopped shallots, 1tsp finely chopped parsley, and salt and pepper to taste. A dash of brandy or Madeira also may be added.

DIRECTIONS
Drain contents of can. Clean snail shells in boiling water. Place a bit of butter sauce in each shell, then place a snail in each shell and cover with the rest of the butter sauce. Place the prepared snails in a hot oven (about 400ºF) until snail butter is bubbling. Serve hot.

I have to say the shells are pretty. But A) I'm alone, so I don't need to impress anyone; and B) I don't have an escargot fork to get them out. So I'll just use my new dish.