I might never have tried snails but for the beautiful French restaurant on Connecticut Avenue in Washington, and the totally charming dinner companion who knew the best wines.
Process 1 pound of soft butter with 3 tablespoons of minced shallots, 3 cloves of finely minced garlic, a teaspoon of salt. Add 1/4 cup each of white wine and chopped parsley.
You may not have all the paraphernalia required to serve escargots the way restaurants do but the less sexy way in a small ramekin works. And it tastes great on lots of things like bread or steak or cauliflower.