For the butter, cream in bowl the butter and add all the rest of the ingredients except the snails.
Preheat an oven to 400 degrees F. Wash and clean the snails according to package directions, wash and clean the shells according to package directions.
Put a little of the snail butter into the bottom of each shell, add the snails and fill the shells with more of the snail butter.
Place the shells in small dishes with open ends up. Sprinkle with dry bread crumbs. Pour 2 tablespoons dry white wine in bottom of each dish.
Bake for 8 minutes. Serve with warmed French bread to mop up the extra sauce.
