1 (4 oz.) can escargot, drained
1/4 c. red or white 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°F oven for 10-15 minutes until bubbly.