Preheat oven to 325ºF.
In a bowl combine shallot, parsley, garlic, red wine, butter, salt and pepper and mix well to thoroughly combine. Place a small amount of the butter inside each prepared snail shell. Add one snail to each shell, then fill each shell with more of the garlic-butter mixture. Place each prepared shell in the well of a snail dish and bake until butter is melted and bubbly and just beginning to brown.
Yield: 48 snails, serving 8 as an appetizer