To prepare delicious escargots, rinse canned snails under hot water and drain. Garlic Butter: Combine 2 tbsp minced shallots, 2 cloves minced garlic,1 tbsp minced parsley; blend with 1/4 cup softened butter and season with salt & black pepper. Rinse each empty snail shell, insert a knob of garlic butter then a snail; cover with garlic butter. Place in a preheated 400 F oven until bubbly. However, these escargots can be prepared in a number of other ways; they are superb in creamy, rich ragouts served as appetizers in vol-au-vent, and are excellent sautéed with aromatic ingredients including garlic, pancetta and herbs and tossed with salads or pasta.  Volume: 212ml, Net Weight: 200g, Drained Weight: 125g