-1 table spoon fine chopped shallots
-1 tea spoon minced garlic
-1 table spoon chopped parsley
-3 table spons butter
-A dozen snail shells (optional)
Few utensils that help serving escargots:
A baking sheet.
Let the shells cool, drain completely, then stuff each with a snail. If you don't have the shells, that is fine, just lay each snail on a baking sheet and top each with some butter mix.