Easy Escargot

Serves: two as an entree, three or four as a side, or a small gathering as an appetizer
Prep time:  twenty-five to thirty minutes

1 dozen escargot-acceptable (i.e. edible) snails
1/2 stick of butter, and possibly some olive oil (explained later)
2 shallots, thinly sliced
3 cloves garlic, well minced
Herbs d'Provence, salt, and pepper

Directions:

Preheat the oven to 400 F.  In a shallow foil-covered pan place your snails in close proximity to one another (but not quite touching).  Melt your butter in either the microwave or on the stove top, then pour atop the snails along with the shallots, garlic, herbs et al.  Ideally the liquefied butter should cover the snails completely; if not, add some olive oil (or consider using a smaller pan, if possible; the idea of using foil cupcake cups did occur to me).  Place in the oven; they should take between twenty and twenty-five minutes to cook, but the key is that the butter/oil begins to boil (so keep an eye on things).  A delightful summer dish, escargot goes well with tossed pasta or really any sort of light food as strikes your fancy.  And enjoy!