Ingredients:
- 1 lb (450 g) escargots (snails) in shells or shelled (canned or fresh)
- 1/2 cup unsalted butter, softened
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp lemon zest
- 1 tbsp white wine (optional)
- Salt and pepper to taste
- Fresh bread (for dipping)