Escargots a la bourguignonne

1) For this recipe you will need to get hold of some cleaned empty snail shells to add the canned snails to.

5) Spoon about ½ tsp. of butter mixture into each snail shell, then push a snail into each shell and finally fill the shells with remaining butter mixture. 
6) Cover bottom of a 9" x 13" baking pan with a layer of rock salt. 
7) Arrange snail shells butter side up on bed of salt and bake until butter sizzles, 10–12 minutes.
8)  Serve snails on a platter, with some bread to soak up the butter.