You can now serve these delicious little bites to your guests. The snails are prepared in a small village in central France. They are removed from their shells, simmered in a broth of French white wine and herbs and then painstakingly reintroduced into their shells. They are then covered with a garlic butter stuffing seasoned with a mixture of parsley, shallots, chili pepper and a hint of pepper and Guérande salt.