Set your oven to 400°F (200°C). Getting it hot and ready is key to achieving that perfect buttery finish.

In a mixing bowl, combine 8 tablespoons of softened butter, minced shallots, chopped garlic, chopped parsley, rosemary, thyme, salt, black pepper, garlic powder, and optional red pepper flakes. Mix until blended.

If you’re using escargot shells, lay them on a baking dish. If not, a gratin dish will work just as well. Place one escargot in each shell (or in the dish) and fill it with the garlic butter mixture.

Pour the white wine around the escargots in the baking dish. This will add moisture while they bake and enhance the dish’s flavor.

Sprinkle the grated Parmesan cheese over the escargots nestled in their shells. The cheese adds another layer of richness.

Place the dish in the oven and bake for about 15 to 20 minutes, or until the butter is bubbling, and the tops are golden brown. Your kitchen will smell heavenly.

Once it’s out of the oven, let it cool for just a minute. Serve immediately with slices of crusty baguette for dipping.