Here's the classic French escargot, plump vineyard snails drowning in herbed garlic butter. Old recipes are pretty slow and labor intensive, starting with purging the snails by feeding them cornmeal or something similar, then boiling and cleaning them before finally replacing them in their shells and broiling them with "snail butter".
You see them here served in snail shells on a snail dish. I bought the dishes on Amazon for pretty small money, and special snail tongs for picking up the hot snail shells without spilling the yummy butter.
If you have the snail dishes, then you can do without the shells and the tongs and simply serve them in the wells of the dish with the melted snail butter in the wells, but this is a more eyecatching way to serve them. Please see the notes below.
This recipe is for 18 snails, because that what comes in a small can. The snail dishes that I found hold seven, but on the other hand not all of my diners was ready for a full dish of these garlicky mollusks.